Instructions:
- Sauté the mushrooms and onions: Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, then add mushrooms and cook until browned. Stir in garlic and cook for 30 seconds more.
- Create the base: Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute, or until the flour is golden brown. Gradually whisk in the vegetable broth until smooth.
- Simmer the sauce: Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce thickens.
- Add creaminess: Stir in the plant-based milk, nutritional yeast, Dijon mustard, smoked paprika, salt, and pepper. Cook for a few more minutes until the sauce is creamy and heated through.
- Serve: Serve the stroganoff over your choice of noodles. Garnish with fresh parsley if desired.
Tips:
- For a richer flavor, use a combination of white and cremini mushrooms.
- Add a splash of white wine to the sauce for extra depth of flavor.
- Serve with a side of steamed broccoli or a dollop of vegan sour cream for added richness.
This vegan mushroom stroganoff is a comforting and satisfying dish that’s perfect for any night of the week. Enjoy!
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