Ingredients:
- 12 oz mushrooms (cremini, button, or a mix), sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil (or vegan butter)
- 1 teaspoon dried thyme
- 1 teaspoon paprika (smoked or sweet)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 cup vegetable broth
- 1 cup coconut milk or any unsweetened plant-based cream
- 2 tablespoons nutritional yeast (optional for cheesy flavor)
- 2 tablespoons cornstarch or arrowroot powder (for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta, rice, or quinoa (for serving)
Instructions:
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and sliced mushrooms. Cook for an additional 7-10 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Season and Add Flavor:
- Stir in the dried thyme, paprika, and soy sauce. Mix well and let cook for another minute to allow the flavors to meld.
- Make the Creamy Sauce:
- In a small bowl, mix the cornstarch with a few tablespoons of the vegetable broth until smooth. Set aside.
- Pour in the remaining vegetable broth and coconut milk (or plant-based cream) into the skillet. Bring the mixture to a simmer.
- Once simmering, add the cornstarch mixture and nutritional yeast (if using). Stir continuously until the sauce thickens, about 2-3 minutes. If the sauce becomes too thick, you can add a bit more vegetable broth to reach your desired consistency.
- Season and Serve:
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve the mushroom stroganoff over your choice of cooked pasta, rice, or quinoa. Garnish with chopped fresh parsley for a pop of color.
Tips for the Best Vegan Mushroom Stroganoff:
- Mushroom Variety: Feel free to mix different types of mushrooms for added flavor and texture, such as shiitake or portobello.
- Add Veggies: You can also toss in other vegetables like spinach or peas for extra nutrition and color.
- Store Leftovers: This dish keeps well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Enjoy!
This Vegan Mushroom Stroganoff is rich, creamy, and full of umami flavor, making it a perfect comfort food option. It’s a hearty dish that will satisfy both vegans and non-vegans alike, proving that plant-based meals can be just as indulgent and delicious!
