Vegan Mushroom Stroganoff

Ingredients

• 1 onion (diced)
• 2-3 garlic cloves (minced)
• 1 tbsp vegetable oil
• 11 oz fresh mushrooms (sliced (*see notes))
• 4 tbsp white wine ((optional) (*see notes))
• 1 tbsp tamari (or soy sauce)
• 3/4 cup vegetable broth (or water)
• 3/4 cup plant-based milk (or cream (*see notes))
• 2 tbsp cornstarch
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 pinch of red pepper flakes
• Salt & black pepper (to taste)
• 1 tbsp nutritional yeast flakes ((optional))
• Fresh thyme leaves and/or parsley (and/or tarragon) (chopped)
• Serve with rice or pasta of choice

Instructions

1. 1

   Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.

2. 2

   Now add the mushrooms and fry over medium heat for about 5 minutes.

3. 3

   Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional! Bring to a boil.

4. 4

   Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.

5. 5

   Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.

6. 6

   Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes!