Vegan Mushroom Stroganoff

Notes: This is really good, but worked well with added veggies since there are none and the cooked gardein meatballs simmered in the sauce near the end.

Cooked meatballs (added)

1 onion diced⠀

2-3 garlic cloves minced⠀

Vegetables (frozen mixed veggies worked well), spinach, etc. (added)

1 tbsp vegetable oil⠀

11 oz fresh mushrooms sliced

4 tbsp white wine (optional)

1 tbsp tamari or soy sauce⠀

3/4 cup vegetable broth or water⠀

3/4 - 1 cup plant-based milk or cream

2 tsp cornstarch⠀

1 tsp onion powder⠀

1/2 tsp garlic powder⠀

1/2 tsp smoked paprika⠀

A pinch of red pepper flakes⠀

Salt & black 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⠀

Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.⠀

Now add the mushrooms and fry over medium heat for about 5 minutes.⠀

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.⠀

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.⠀

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.⠀

Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes! .