PREP TIME10 mins

COOK TIME20 mins

TOTAL TIME30 mins

COURSEDinner, Main Course

CUISINERussian

SERVINGS 2

CALORIES220 kcal

INGREDIENTS 

  • 1 onion diced
  • 2-3 garlic cloves minced
  • 1 tbsp vegetable oil
  • 11 oz (300 g) fresh mushrooms sliced (*see notes)
  • 4 tbsp (40 ml) white wine (optional) (*see notes)
  • 1 tbsp tamari or soy sauce
  • 3/4 cup (180 ml) vegetable broth or water
  • 3/4 cup (180 ml) plant-based milk or cream (*see notes)
  • 2 tbsp cornstarch
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • A 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 

  • Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
  • Now add the mushrooms and fry over medium heat for about 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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!

NOTES

  • Mushrooms: You can use white button mushrooms or cremini mushrooms.
  • Wine: I prefer a dry white wine but you can leave it out or substitute 1/2 tbsp of balsamic vinegar.
  • Milk: Any plant-based milk works in this recipe. I often use canned coconut milk (because it’s higher in fat and makes the sauce creamier and richer) but cashew milk, almond milk, etc. will be fine too.
  • Read the blog post for more helpful tips and variations.
  • Recipe serves two. Nutrition facts are for one serving.

Nutrition Facts

Vegan Mushroom Stroganoff

Amount per Serving

Calories 220

% Daily Value*

Fat 9

g 14

% Saturated Fat 6g

30

%

Carbohydrates

24

g

8

%

Fiber

4

g

16

%

Sugar

7

g

8

%

Protein

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.