Vegan Mushroom Stroganoff
Luxuriously rich, creamy, slightly sweet and perfectly savory vegan mushroom stroganoff. You'll love this easy dairy-free recipe. It's perfect on top of pasta, mashed potatoes, rice, a baked potato or grilled veggies.
Servings: 4 servings
Calories: 152kcal
Ingredients
- 1 ½ cups veggie broth
- 1 medium onion small dice
- 4 cloves garlic minced
- 16 oz. mushrooms * ¼" slices
- ½ teaspoon sea salt*
- Several grinds freshly ground black pepper
- ¼ cup balsamic vinegar
- ½ cup white wine*
- 2 Tablespoons arrowroot powder
- ⅔ cup plant yogurt*
- Garnish: fresh thyme or parsley
Instructions
- PREP VEGGIES: cut onion into small dice, mince garlic and thinly slice mushrooms.
- Heat heavy skillet (I like to use ) over medium heat. Swirl in 2 Tablespoons veggie broth and saute onions for 2-3 minutes to soften.
- Add garlic and stir constantly for 30 seconds, until garlic becomes fragrant.
- Stir in mushrooms, salt* and pepper and continue to cook over medium heat. Do not add more broth.....mushrooms will release natural juices, so the pan won't be dry for long. Stir occasionally and keep cooking for about 5 minutes.
- 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. If you prefer not to use alcohol, skip to the next step and add ½ cup additional stock.
- Stir arrowroot into 1 cup of broth and mix into mushrooms. Continue to cook, stirring occasionally, while it reduces and thickens. This will take about 5 minutes.
- 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.
- Sprinkle with fresh herbs (thyme, parsley, oregano or any combo), taste for seasoning, adding more S+P as desired.
Notes
Veggie broth: It's easy to make homemade vegetable stock.
Mushrooms: Cremini, baby bella or white button mushrooms are best. OK to mix between them or add some shitake or oyster mushrooms into that mix too.
Salt: If you're using store bought broth, omit the salt, as commercial broth usually contains plenty of sodium.
Wine: Chardonnay or marsala wine work best. If you prefer not to cook with alcohol, omit and add an additional ½ cup of broth instead.
Garnish: Fresh herbs look beautiful and add great flavor to the finished dish. I used fresh thyme, but parsley, basil or oregano would also work well. Use what you have, or any combination. You can also sprinkle with nutritional yeast for a cheesy flavor.
Nutrition
Serving: 1g | Calories: 152kcal | Carbohydrates: 21g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 403mg | Fiber: 5g | Sugar: 11g