" Transform a weeknight meal into something special with this creamy, vegan mushroom stroganoff. Packed with meaty mushrooms for a hearty and satisfying, yet light sauce that’s ready in under 30 minutes!"
- Debra Klein
Cut onion into small dice, mince garlic and thinly slice mushrooms. Heat heavy skillet over medium heat. Swirl in 2 Tablespoons of veggie broth and saute the onions and then add the garlic
Stir in mushrooms, salt and pepper and continue to cook over medium heat. Add balsamic vinegar to deglaze the pan and cook for 2-3 minutes until mushrooms begin to caramelize and vinegar cooks down.
Pour in wine and cook for 2 minutes, while stirring until it has mostly evaporated. Stir arrowroot into 1 cup of broth and mix into mushrooms.
Stir in yogurt, reduce heat and simmer 3-4 minutes so everything is heated through. If mixture is too thick, pour in remaining broth and mix well. Then garnish with a sprinkle off fresh herbs
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.