Easy Vegan Mushroom Stroganoff

Mushroom Stroganoff

This delicious, creamy dish is quick to make and a great meal for when you are in need of some comfort food.

Served with rice, pasta or potatoes, this sauce can be used in many different ways so it is perfect for preparing in advance to ensure you have a nutritious meal every night when returning from a busy day at work.

The health benefits of mushrooms

Obviously the main ingredient of this dish is mushrooms. We love to use chestnut mushrooms, but feel free to switch them out for another type!

In general, all mushrooms have fantastic health benefits (levels dependent on the type you are consuming) such as containing high levels of:

• Fibre
• Antioxidants
• B vitamins
• Potassium

How to make Vegan Mushroom Stroganoff – Serves 2-3

Ingredients:

• Olive oil or vegan butter for cooking with
• 1 white onion, chopped
• 4 cloves of garlic, minced
• 400g chestnut mushrooms, sliced
• 20g plain flour
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 150ml vegetable broth
• 150ml vegan milk
• Your chosen side of rice, pasta or potatoes

Optional Toppings:

• Fresh herbs such as thyme or parsley
• Vegan parmesan cheese

Method:

1. Begin cooking your chosen side of rice, pasta or potatoes as per package instructions whilst making the sauce.
2. Add a glug of olive oil or a teaspoon of vegan butter to a pan on medium heat.
3. Saute the onion and garlic for around 5 minutes until the onion is translucent.
4. Add in the mushrooms and cook for around 7 minutes until slightly softened.
5. Reduce the heat and add in the plain flour. Stir until everything is coated and cook for a further 2 minutes.
6. Pour in the soy sauce, vegetable broth, vegan milk and stir until smooth.
7. Add in the dried thyme, smoked paprika and salt and pepper. Cook for around 7 minutes until the sauce begins to thicken to your desired consistency.
8. Serve with your chosen side and some steamed greens for a delicious meal.

Cooking Notes:

• Any vegan milk can be used. We recommend using unsweetened oat milk or coconut milk as both of these milks work well at high heats and have a subtle flavours.
• If the sauce is too thin, add a teaspoon of cornflower to thicken and stir thoroughly. Keep adding and stirring until you reach your desired consistency.
• If the sauce is too thick, add additional water or milk and stir thoroughly.
• If needing to avoid gluten, change ingredients accordingly. For example, changing soy sauce for tamari and using coconut milk which is naturally gluten free.
• This dish will store in the fridge for up to 3 days, but you can also freeze the sauce for future use.