The Best Creamy Mushroom Sauce

Creamy Mushroom Sauce

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With a simple ingredients list containing several pantry staples and under 30 minutes to prepare, this Swiss-inspired dish is dairy-free, vegan, and wonderfully wholesome!

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WHAT YOU WILL NEED

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WHAT YOU WILL NEED

[{"selector":"#anim-dab5780d-8d89-432e-84d7-fe1167978b9a","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-0e535811-b7bc-4646-b0c3-907c5e8fa5e2","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] GET THE RECIPE

Boil the textured vegetable protein in veggie broth with 2 bay leaves for 10-15 minutes, or until tender.

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Drain the mixture in a large colander, pressing on the chunks with a spatula/potato masher to remove excess liquid.

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Then, heat the oil in a large skillet with the soy sauce and paprika. Add the TVP chunks and fry them for a few minutes until slightly crispy. Then transfer them to a bowl and set them aside.

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Sauté the onion for 3 minutes, or until translucent. Then brown the mushrooms for a few minutes. Next, add the garlic and spices and mix well. Then add the vegan cream and stir.

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In a separate small bowl, create a slurry by combining the cornstarch with the cold vegetable broth/water. Add that to the pan, stirring well.

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Then add the white wine (or extra broth) and simmer the mixture over medium heat for several minutes before stirring in the soy sauce.

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Finally, add the textured vegetable protein chunks, mix to combine, taste test, and season if needed.

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Creamy Mushroom Sauce

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Creamy mushroom (pasta) sauce with textured vegetable protein (vegan Geschnetzeltes) is a rich and comforting dish and yet light enough to enjoy year-round!

With a simple ingredients list containing several pantry staples and under 30 minutes to prepare, this Swiss-inspired dish is dairy-free, vegan, and wonderfully wholesome!

ELAVEGAN.COM

WHAT YOU WILL NEED

WHAT YOU WILL NEED

Boil the textured vegetable protein in veggie broth with 2 bay leaves for 10-15 minutes, or until tender.

STEP 1

Drain the mixture in a large colander, pressing on the chunks with a spatula/potato masher to remove excess liquid.

STEP 2

Then, heat the oil in a large skillet with the soy sauce and paprika. Add the TVP chunks and fry them for a few minutes until slightly crispy. Then transfer them to a bowl and set them aside.

STEP 3

Sauté the onion for 3 minutes, or until translucent. Then brown the mushrooms for a few minutes. Next, add the garlic and spices and mix well. Then add the vegan cream and stir.

STEP 4

In a separate small bowl, create a slurry by combining the cornstarch with the cold vegetable broth/water. Add that to the pan, stirring well.

STEP 5

Then add the white wine (or extra broth) and simmer the mixture over medium heat for several minutes before stirring in the soy sauce.

STEP 6

Finally, add the textured vegetable protein chunks, mix to combine, taste test, and season if needed.

STEP 7

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Serve the vegan cream sauce over spaetzle, noodles, rice, or mashed potato and garnish with fresh parsley – enjoy!