Here’s a delicious vegan mushroom stroganoff recipe for you:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces (450g) mushrooms, sliced (use a mix of cremini, button, and/or shiitake for depth of flavor)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 tablespoon cornstarch (or arrowroot powder) dissolved in 2 tablespoons water
- 1 cup vegan sour cream (you can also use cashew cream or coconut cream)
- 8 ounces (225g) cooked pasta (such as fettuccine or penne)
- Fresh parsley, chopped, for garnish
Instructions:
- SautΓ© the onions and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the mushrooms: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and are golden brown, about 8-10 minutes.
- Season the mushrooms: Stir in the soy sauce (or tamari), smoked paprika, dried thyme, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld.
- Make the sauce: Pour in the vegetable broth and bring the mixture to a simmer. In a small bowl, mix the cornstarch (or arrowroot powder) with water until dissolved. Add this mixture to the skillet, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Add the vegan sour cream: Reduce the heat to low and stir in the vegan sour cream until it’s well combined and heated through. Taste and adjust seasoning if necessary.
- Combine with pasta: Add the cooked pasta to the skillet and toss until it’s coated evenly with the mushroom stroganoff sauce.
- Serve: Garnish with chopped fresh parsley and serve hot.
Enjoy your creamy and flavorful vegan mushroom stroganoff!
