Vegan Mushroom Stroganoff



This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. The recipe is gluten-free, plant-based, perfect for lunch or dinner, quick and easy to make (ready in less than 30 minutes)!
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2
Ingredients

  • 1 onion diced
  • 2-3 cloves of garlic, minced
  • 1 tbsp vegetable oil
  • 11 oz mushrooms, sliced (300 g)
  • 4 tbsp white wine (optional)
  • 1 tbsp tamari or soy sauce
  • 3/4 cup vegetable broth or water (180 ml)
  • 3/4 cup plant-based milk or cream (180 ml)
  • 2 tbsp cornstarch
  • Spice mixture: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste
  • 1 tbsp nutritional yeast flakes (optional)
  • Fresh thyme leaves and/or parsley (and/or tarragon), chopped
  • Serve with brown rice or pasta of choice

Instructions

  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. Now add the mushrooms and fry over medium heat for about 5 mins.
  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.
For full instructions you can go to : https://elavegan.com

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