Vegan Mushroom Stroganoff

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

This Vegan Mushroom Stroganoff is perfect to go with rice, pasta, or mashed potatoes! In just 30 minutes, this dish is going to make your day extra special! Serve this for dinner with your loved ones. Enjoy!

Ingredients:

¾ cup vegetable broth

1 tsp Dijon mustard

¾ tsp smoked paprika

12 ounces of mushrooms, sliced

5 tbsp full-fat coconut milk

½ tsp salt

2 cloves garlic, finely minced

¼ tsp pepper

½ large onion, finely minced

2 tbsp parsley, chopped

1 ¼ tsp arrowroot or cornstarch or 1 tbsp all-purpose flour

2 tbsp vegan butter or olive oil

Directions:

Rinse the Chanterelles with water to remove any dirt. Place them in a colander to drain.

If using Portobello Mushrooms, make sure not to rinse them with water. Instead, use paper towels to pat them dry.

Thinly slice the mushrooms. Slice the stems into four.

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the onions into the hot skillet, then sauté for about 7 to 10 minutes or until soft.

Add the sliced mushrooms, then sauté for about 7 to 10 minutes or until soft as well.

Add the garlic and sauté for about a minute or just until aromatic.

In a mixing bowl, add mustard, salt, pepper, smoked paprika, and all-purpose flour. Whisk until well incorporated.

Pour in the vegetable broth, then stir until well blended.

Add the mixture into the skillet with the mushrooms and onions, then stir until well blended. Simmer the mixture for a few minutes or until the texture becomes thick.

Add coconut milk and stir until combined. Add more salt and pepper if needed.

Sprinkle freshly chopped parsley over each serving to garnish.

Serve right away over rice, pasta, or mashed potatoes. Enjoy!

Notes:

Place any leftovers in an airtight container, then place them in the fridge. They can last up to 2 days. Reheat for a few minutes before serving again.

Nutrition Facts: