Description
A creamy vegan mushroom stroganoff made with simple ingredients for a hearty and comforting meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 lb 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 (mixed with 2 tbsp water)
- 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 they release their moisture.
- Stir in smoked paprika and thyme.
- Pour in vegetable broth and coconut milk, bring to a simmer.
- Add soy sauce and cornstarch slurry, stir until thickened.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use any mushrooms you prefer.
- For a nuttier flavor, replace coconut milk with cashew cream.
- Serve over pasta, rice, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg