PROS
Dairy-free, delicious and easy to make.
CONS
Does not reheat well.
HEALTH & BENEFITS
Mushrooms are low in calories and fat, and a good source of fiber, B vitamins and antioxidants.
Prep
15 minCook
20 minReady In
35 minLevel
Very easyRating
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Loading...| 1 pound of mushrooms, | |
| 1 large onion, | |
| 3 garlic cloves, | |
| 1 tablespoon of olive oil, | |
| 1/2 teaspoon of smoked paprika, | |
| 1/3 cup of water, | |
| 1 tablespoon of flour, | |
| 1 cup of vegetable broth, | |
| 1 tablespoon of tomato paste, | |
| 1/2 cup of soy milk, | |
| Salt and pepper to taste, | |
| 1 tablespoon of chopped parsley |
This Vegan Mushroom Stroganoff recipe is a plant-based version of the classic Stroganoff dish. It has all the creaminess and flavor without the dairy! The smokiness of the paprika and richness of the mushrooms make this meal hearty and filling.
| 1. | Wash and slice mushrooms. Finely chop the onion and garlic. |
| 2. | Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5 minutes. |
| 3. | Add onion and garlic, cook for 3 more minutes. |
| 4. | Sprinkle smoked paprika, stir to combine. |
| 5. | In a small bowl, whisk together flour and water. Pour it into the skillet with mushrooms and stir to combine. |
| 6. | Add vegetable broth, tomato paste, soy milk, salt and pepper. Stir well until everything is combined. |
| 7. | Bring to a boil, then reduce heat and let it simmer for 10-12 minutes, until the sauce has thickened. |
| 8. | Serve on top of cooked noodles or rice. Top with chopped parsley. |
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