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Vegan Mushroom Stroganoff
By elavegan .
1 onion diced
2-Three garlic cloves minced
1 tbsp vegetable oil
11 ozfresh mushrooms sliced (*see notes)
four tbsp white wine (non-obligatory) (*see notes)
1 tbsp tamari or soy sauce
3/four cup vegetable broth or water
3/four cup plant-based milk or cream (*see notes)
2 tbsp cornstarch
1 tsp onion powder
half of tsp garlic powder
half of tsp smoked paprika
A pinch of purple pepper flakes
Salt & black pepper to style
1 tbsp dietary yeast flakes (non-obligatory)
Recent thyme leaves and/or parsley (and/or tarragon) chopped
Serve with brown rice or pasta of selection
US Customary – Metric
Warmth oil in a big pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for an additional 1 minute.
Now add the mushrooms and fry over medium warmth for about 5 minutes.
Pour in white wine (non-obligatory), vegetable broth, tamari (or soy sauce), and the spice combination. I like including dietary yeast flakes as properly however that is non-obligatory! Convey to a boil.
Add cornstarch to the plant-based milk or cream (I used canned coconut milk, nevertheless, almond milk, oat milk/cream or soy milk/cream is ok too) and stir to dissolve.
Pour the milk/cream combination into the pan and cook dinner on low-medium warmth for about 10 minutes till the sauce thickens. Style and alter seasonings as to your choice.
Add contemporary thyme leaves and/or parsley and/or tarragon to style! Take pleasure in with brown rice or pasta of selection! This creamy mushroom sauce additionally tastes nice over mashed potatoes