Vegan Mushroom Stroganoff
Vegan mushroom stroganoff - this easy, creamy mushroom stroganoff is rich, hearty and full of umami flavour. Serve with pasta or rice for a filling, comforting meal.
Servings 4 people
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon vegan butter/margarine
- 1 large onion finely chopped
- 800 g (28 oz) chestnut mushrooms sliced
- 6 cloves garlic peeled and crushed
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 Tablespoons plain (all-purpose) flour
- 120 ml (½ cup) white wine
- 500 ml (2 cups) stock (I use mushroom stock)
- 1 bay leaf
- 1 ½ teaspoons wholegrain mustard
- 2 Tablespoons nutritional yeast
- 1 Tablespoon soy sauce
- 1 Tablespoon vegan Worcestershire sauce
- 200 ml (½ + ⅓ cup) Oatly creme fraiche or vegan cream alternative
Instructions
- Fry the onion in the oil and butter in a large pan over a low heat for 5-10 minutes until soft and translucent.
- Add the sliced mushrooms and garlic and cook over a high heat until the mushrooms are cooked and the excess liquid has evaporated.
- Add the paprika, smoked paprika, thyme and flour and cook for a minute while stirring.
- Add the white wine and cook until the liquid has mostly evaporated then gradually stir in the stock.
- Add the bay leaf, mustard, soy sauce, worcestershire sauce and nutritional yeast then bring up to a simmer and cook for about 5 minutes until the sauce has thickened.
- Stir in the creme fraiche and simmer for a few minutes then serve with pasta or rice.
Notes
See post above for tips, details and step-by-step photos.