Vegan Mushroom Stroganoff

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!