Vegan Mushroom Stroganoff

I revere mushrooms and vegetarian Mushroom Stroganoff will dependably stay a standout amongst my most loved suppers! The formula is plant-based, sans gluten, smooth and tasty. You will just need one skillet to cook this simple to make comfort dish.

It took me just 25 minutes to cook this vegetarian Mushroom Stroganoff. From beginning to end. It's truly simple to make and I wager you as of now have most fixings at home. So in the event that you are searching for a snappy vegetarian supper or lunch, this simple formula is for you!

I experimented with a couple of various Mushroom Stroganoff formulas previously, notwithstanding, the greater part of them tasted very insipid. They really contained just mushrooms, onion, garlic, and salt. Some way or another every one of the flavors were missing lol. I want to add diverse flavors to every one of my suppers. Onion powder, garlic powder, dark pepper, and smoked paprika is an absolute necessity.

This veggie lover Mushroom Stroganoff tastes best with crisp thyme and parsley. I additionally love to include new tarragon yet make a point not to include an excess of in light of the fact that it has a serious flavor.

Also try our recipe Mushroom Cauliflower Rice Skillet

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)!

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.
4. 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.
5. 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.
6. Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice!

Source : https://bit.ly/2UVOJmf

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