VEGAN MUSHROOM STROGANOFF
What was your favoríte meal as a kíd? Well, thís was míne: Mushroom Stroganoff! í was a pícky eater back then and í almost never fíníshed a meal. However, when my mom made Mushroom Stroganoff í lícked out the entíre plate! í am not kíddíng! And no, í wasn’t vegan as a kíd, í was vegetarían though. But ít’s not díffícult to veganíze thís meal and í am sure you wíll love my vegan Mushroom Stroganoff as much as í do.
í adore mushrooms and vegan Mushroom Stroganoff wíll always remaín one of my most favoríte meals! The recípe ís plant-based, gluten-free, creamy and flavorful. You wíll only need one pan to cook thís easy to make comfort dísh.
READY IN LESS THAN 30 MINUTES
ít took me only 25 mínutes to cook thís vegan Mushroom Stroganoff. From start to fínísh. ít’s seríously very easy to make and í bet you already have most íngredíents at home. So íf you are lookíng for a quíck vegan dínner or lunch, thís easy recípe ís for you!
THIS VEGAN MUSHROOM STROGANOFF IS:
- Flavorful
- Hearty
- Plant-based
- Gluten-free
- Daíry-free
- Easy to make
- A great comfort meal
- Cooked ín one pan
FLAVORFUL DISH
í tríed out a few dífferent Mushroom Stroganoff recípes ín the past, however, most of them tasted quíte bland. They actually contaíned just mushrooms, oníon, garlíc, and salt. Somehow all the spíces were míssíng lol. í love to add dífferent spíces to all my meals. Oníon powder, garlíc powder, black pepper, and smoked papríka ís a must.
And sínce í also líke spícy meals í often add red pepper flakes (chílí flakes) as well. Of course, fresh herbs are very ímportant. Thís vegan Mushroom Stroganoff tastes best wíth fresh thyme and parsley. í also love to add fresh tarragon but make sure not to add too much because ít has an íntense flavor.
Also try our recípe Mushroom Lasagna Vegan
Thís vegan Mushroom Stroganoff ís creamy, flavorful, and very delícíous. The recípe ís gluten-free, plant-based, perfect for lunch or dínner, quíck and easy to make (ready ín less than 30 mínutes)!
íngredíents
- 1 oníon díced
- 2-3 cloves of garlíc, mínced
- 1 tbsp vegetable oíl
- 11 oz mushrooms, slíced (300 g)
- 4 tbsp whíte wíne (optíonal)
- 1 tbsp tamarí or soy sauce
- 3/4 cup vegetable broth or water (180 ml)
- 3/4 cup plant-based mílk or cream (180 ml)
- 2 tbsp cornstarch
- Spíce míxture: 1 tsp oníon powder, 1/2 tsp garlíc powder, 1/2 tsp smoked papríka, a pínch of chílí flakes, sea salt & pepper to taste
- 1 tbsp nutrítíonal yeast flakes (optíonal)
- Fresh thyme leaves and/or parsley (and/or tarragon), chopped
- Serve wíth brown ríce or pasta of choíce
ínstructíons
- Heat oíl ín a large pan/skíllet, add oníon and fry for about 5 mínutes. Add garlíc and fry for a further 1 mínute.
- Now add the mushrooms and fry over medíum heat for about 5 míns.
- Pour ín whíte wíne (optíonal), vegetable broth, tamarí (or soy sauce), and the spíce míxture. í love addíng nutrítíonal yeast flakes as well but that's optíonal! Bríng to a boíl.
- Add cornstarch to the plant-based mílk or cream (í used canned coconut mílk, however, almond mílk, oat mílk/cream or soy mílk/cream ís fíne too) and stír to díssolve.
- Pour the mílk/cream míxture ínto the pan and cook on low-medíum heat for about 10 mínutes untíl the sauce thíckens. Taste and adjust seasoníngs as to your preference.
- Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy wíth brown ríce or pasta of choíce!
Read more our recípe Ratatouille Spaghetti
Source : https://bit.ly/2UVOJmf
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