Mushroom Stroganoff.
If you’re looking for a warming, hearty, winter evening meal then you’re in the right place. This creamy yet chewy vegan mushroom stroganoff is a super simple and fuss-free meal to whip up, paired perfectly with some fluffy wholegrain rice, creamy mashed potatoes, or chewy pasta. It is also a great meal to batch cook and prep ahead of time, staying fresh in the fridge for 4-5 days!
Serves: 4 | Total Cooking Time: 35 minutes
Ingredients
2 white onions, diced
5 garlic cloves, minced
600g mushrooms, sliced
2 tbsp tamari (or soy sauce)
2 vegetable stock cubes, dissolved in 150ml boiling water
360ml unsweetened almond or soya milk
4 tbsp cornflour
2 tsp onion powder
2 tsp fresh thyme leaves (dry will work too)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp chilli flakes
Salt and pepper, to taste
2 tbsp nutritional yeast (optional)
200g wholegrain rice / 300g wholegrain pasta / 800g freshly mashed potatoes
Instructions
Depending on what you are serving your stroganoff with, proceed to cook according to the packet instructions. For rice, I tend to start cooking this as the first step before starting the stroganoff. For potatoes, I usually leave 15-20 minutes to cook these, so I begin cooking them at the time of mixing the veggie broth (step 4). For pasta, I leave around 10 minutes to cook this, so I begin around the time of adding in the corn flour/milk mix to the pan (step 6).
In a large pan sauté the onion and garlic at medium heat for 3 minutes or so, or until soft. Feel free to use a little oil here if you need, however a splash of water works just as well.
Next, add the sliced mushrooms and cook until soft (roughly 5-10 minutes).
Add in the spices and herbs. Cook for 1-2 minutes, until fragrant.
Make the vegetable broth by dissolving the veg stock cubes in 150ml boiling water.
Pour in the broth, tamari/soy sauce and the nutritional yeast (if using).
In a separate bowl or cup, mix together the corn flour and plant-based milk until dissolved and then add to the pan.
Bring to a boil and then simmer on low-medium heat for about 10 minutes, continuously stirring, until the sauce thickens to your liking.
Serve and enjoy with wholegrain rice, pasta or mashed potatoes.
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
