Vegan Mushroom Stroganoff

This rich and creamy dish is the ultimate in comfort food. Hearty and delicious, it is cholesterol-free and packed with nutrition - you're going to love it!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Global
Servings 4
Calories 263 kcal

Ingredients
  

  • 1/4 cup water
  • 2 brown onion diced
  • 6 cloves garlic minced
  • 600 g button mushrooms sliced
  • 8 Tbsp white wine
  • 2 Tbsp tamari
  • 1.5 cups vegetable stock
  • 1.5 cups soy milk (or canned coconut milk)
  • 4 Tbsp cornstarch
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 2 Tbsp nutritional yeast
  • Salt and pepper to taste
  • Fresh chopped parsley to garnish

Instructions
 

  • Heat water in a large pan, add onion and sauté until soft. Add garlic and sauté for about a minute. Add additional water as needed to prevent sticking.
  • Add the mushrooms and sauté over medium heat for about 5 minutes.
  • Pour in white wine, stock, tamari, spices, and nutritional yeast. Bring to a boil.
  • Add cornstarch to the milk and stir to dissolve. Add the mixture to the pan and cook on low-medium
  • Heat for about 10 minutes until sauce thickens. Taste and add salt and pepper to your liking.
  • Add chopped parsley and serve over brown rice, lentil pasta or mashed potatoes.

Notes

Nutrition information calculated when served with lentil pasta.

Nutrition

Calories: 263kcalCarbohydrates: 38gProtein: 19gFat: 2.3gSaturated Fat: 0.35gPolyunsaturated Fat: 1.17gMonounsaturated Fat: 0.5gSodium: 251mgPotassium: 628mgFiber: 7.55gSugar: 4.47gVitamin A: 1611IUVitamin C: 25.23mgCalcium: 75.55mgIron: 4.2mg
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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