Description
A plant-based twist on the classic stroganoff, this vegan mushroom stroganoff is creamy, flavorful, and easy to make.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and garlic, sauté until soft.
- Add mushrooms and cook until browned.
- Stir in smoked paprika and thyme.
- Pour in vegetable broth and coconut milk.
- Mix soy sauce and cornstarch, then add to the pan.
- Simmer until the sauce thickens.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use any type of mushrooms you prefer.
- For a nuttier flavor, replace coconut milk with cashew cream.
- Serve over pasta, rice, or mashed potatoes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan mushroom stroganoff, plant-based stroganoff, creamy mushroom recipe