Description
A creamy and delicious vegan mushroom stroganoff that is easy to prepare and perfect for a comforting dinner.
Ingredients
- 12 oz mushrooms sliced
- ½ large onion finely minced
- 2 cloves garlic finely minced
- 2 tablespoon vegan butter or olive oil
- 1 ¼ teaspoon arrowroot or cornstarch or 1 tablespoon all-purpose flour
- ¾ c vegetable broth
- 1 teaspoon Dijon mustard
- ¾ teaspoon smoked paprika
- 5 tablespoon full fat coconut milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon parsley chopped
Instructions
- In a large skillet, heat the vegan butter or olive oil over medium heat.
- Add the minced onion and garlic, sautéing until translucent.
- Add the sliced mushrooms and cook until they are browned and tender.
- Stir in the arrowroot or cornstarch, mixing well to coat the mushrooms.
- Pour in the vegetable broth, Dijon mustard, and smoked paprika, stirring to combine.
- Allow the mixture to simmer for a few minutes until it thickens.
- Stir in the coconut milk, salt, and pepper, and cook for an additional 2-3 minutes.
- Remove from heat and garnish with chopped parsley before serving.
Notes
- For a gluten-free version, use cornstarch instead of all-purpose flour.
- Feel free to add other vegetables like spinach or peas for extra nutrition.
- This dish pairs well with rice, pasta, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan