Vegan Mushroom Stroganoff
Mushroom stroganoff is a hearty and comforting vegan dish made with mushrooms, onions, garlic, and a creamy sauce made with vegan sour cream and vegetable broth. This dish is typically served over a bed of noodles or rice, making it a filling and satisfying meal that's perfect for colder months.
Ingredients
- 1 pound mushrooms, sliced
- 1 red onion, diced
- 3 garlic cloves, minced
- 2 tablespoon olive oil
- 1/2 cup vegetable broth
- 1/2 cup soy milk or other plant-based milk
- 2 tablespoon cornstarch (or arrowroot)
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- salt and pepper to taste
- 8 ounces pasta or egg-free noodles
Instructions
- Cook the pasta or egg-free noodles as instructed on the package.
- In a large pan, heat the olive oil over medium heat. Add the mushrooms and cook until they release their liquid and start to brown.
- Add the onion and garlic to the pan and cook until softened.
- In a separate bowl, whisk together the vegetable broth, soy milk, cornstarch, Dijon mustard, and soy sauce.
- Pour the sauce into the pan with the mushrooms, onion, and garlic. Stir until the sauce thickens and coats the mushrooms.
- Add salt and pepper to taste.
- Serve the mushroom stroganoff over the cooked pasta or egg-free noodles. Enjoy!