• 12 ounces (340g) cremini mushrooms, sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 cup vegan sour cream
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Cooked pasta or rice for serving


  1. Sauté the Mushrooms:
    • In a large skillet or frying pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
    • Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown.
  2. Prepare the Sauce:
    • Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for another minute to remove the raw flour taste.
    • Pour in the vegetable broth, soy sauce or tamari, tomato paste, Dijon mustard, and smoked paprika. Stir well to combine.
    • Simmer the mixture for about 10-15 minutes until the sauce thickens, stirring occasionally.
  3. Add Vegan Sour Cream:
    • Once the sauce has thickened, reduce the heat and stir in the vegan sour cream. Simmer for an additional 2-3 minutes, ensuring it’s heated through.
  4. Season and Serve