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Vegan Mushroom Stroganoff by elavegan
Recipe: 2 Servings
1 onion diced
2-Three cloves of garlic, minced
1 tbsp vegetable oil
11 ouncesmushrooms, sliced (300 g)
four tbsp white wine (non-obligatory)
1 tbsp tamari or soy sauce
3/four cup vegetable broth or water (180 ml)
3/four cup plant-based milk/cream (180 ml)
2 tbsp cornstarch
Spice combination: 1 tsp onion powder, half of tsp garlic powder, half of tsp smoked paprika, a pinch of chili flakes, sea salt & 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
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 really like including dietary yeast flakes as effectively however that is non-obligatory! Carry to a boil.
Add cornstarch to the plant-based milk or cream and stir to dissolve.
Pour the milk/cream combination into the pan and prepare dinner on low-medium warmth for about 10 minutes till the sauce thickens. Style and modify seasonings as to your desire.
Add contemporary thyme leaves and/or parsley and/or tarragon to style! Get pleasure from with brown rice or pasta of selection!