Quick Mushroom Stroganoff (Vegan Option)
Make this easy 30 minute vegan mushroom stroganoff. This hearty, flavorful dish is simple, and requires just a handful of ingredients!
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INGREDIENTS
- 11-12 ounce fresh brown mushrooms, sliced thinly
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 teaspoon minced garlic cloves
- 4 tablespoon white wine , or broth/water (optional)
- 1 ½ tablespoon tamari , or soy sauce
- ¾ cup vegetable broth, or water
- ¾ cup plant-based milk , or cream
- 2 tablespoon tapioca flour or cornstarch
- ½ teaspoon smoked paprika
- a pinch of red pepper flakes
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 tablespoon nutritional yeast flakes
- fresh rosemary, or parsley for serving
- Serve with rice or pasta of choice
INSTRUCTIONS
- Heat oil in a large skillet over medium heat. Sauté onion for about 5 minutes until softened. Add garlic and cook for an additional 30 seconds.1 yellow onion, 3 teaspoon minced garlic cloves, 1 tablespoon olive oil
- Next, add the mushrooms to the skillet and cook for approximately 5 minutes until they begin to brown. Don't add salt yet.11-12 ounce fresh brown mushrooms
- Pour in white wine, vegetable broth, tamari (or soy sauce), and seasonings. Bring the mixture to a boil. Add nutritional flakes.4 tablespoon white wine , 1 ½ tablespoon tamari , ¾ cup vegetable broth, ½ teaspoon smoked paprika, a pinch of red pepper flakes, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 tablespoon nutritional yeast flakes
- In a separate bowl, mix tapioca with milk until dissolved. Slowly pour the milk mixture into the skillet and simmer over low to medium heat for 10 minutes or until the sauce thickens.¾ cup plant-based milk , 2 tablespoon tapioca flour or cornstarch
- Taste and adjust seasoning according to your preference. Stir in fresh herb leaves and/or parsley.fresh rosemary
- Serve the creamy mushroom sauce over brown rice, pasta, cauliflower rice or mashed potatoes. Enjoy!Serve with rice or pasta of choice
NOTES
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- Store in the fridge for up to 3 days. When reheating add more milk or cream.
- Mushrooms - any brown mushrooms you have, I like to use crimini mushrooms or sliced large portobello mushrooms.
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- Tapioca - This simple ingredient creates a lovely thickness to the soup and adds a creamy texture. The creamy sauce will thicken as it stands, quite a lot. Alternatively, you can use regular all-purpose flour or gluten-free flour blends or cornstarch. You may need to use more than the amount stated in this recipe.
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- White wine - dry white wine or use broth/water instead.
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- Nutritional yeast flakes - to add that cheesy flavor, use more or less depending on how strong flavor you like.
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- Milk - your favorite plant based milk like oat milk or almond milk. If you want the sauce to look and taste more creamy use coconut milk (canned) instead. I've recently made it with vegan sour cream, just a touch in the end and it was superb!
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- Seasoning and aromatics - minced garlic, onion, ground black pepper and smoked paprika and some tamari sauce for depth is all you need for flavor.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 226kcalCarbohydrates: 33gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1494mgPotassium: 963mgFiber: 4gSugar: 13gVitamin A: 621IUVitamin C: 6mgCalcium: 184mgIron: 2mg
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