vegan mushroom stroganoff served with gluten-free rice in a bowl
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Vegan Mushroom Stroganoff

This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. The recipe is gluten-free, plant-based, perfect for lunch or dinner, quick and easy to make (ready in less than 30 minutes)!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Michaela Vais

Ingredients

  • 1 onion diced
  • 2-3 cloves of garlic, minced
  • 1 tbsp vegetable oil
  • 11 oz mushrooms, sliced (300 g)
  • 4 tbsp white wine (optional)
  • 1 tbsp tamari or soy sauce
  • 3/4 cup vegetable broth or water (180 ml)
  • 3/4 cup plant-based milk or cream (180 ml)
  • 2 tbsp cornstarch
  • Spice mixture: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste
  • 1 tbsp nutritional yeast flakes (optional)
  • Fresh thyme leaves and/or parsley (and/or tarragon), chopped
  • Serve with brown rice or pasta of choice

Instructions

  • Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
  • Now add the mushrooms and fry over medium heat for about 5 mins.
  • Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional! Bring to a boil.
  • Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.
  • Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
  • Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice!