The formula is plant-based, sans gluten, smooth and tasty. You will just need one skillet to cook this simple to make comfort dish.
It took me just 25 minutes to cook this vegetarian Mushroom Stroganoff. From beginning to end. It's truly simple to make and I wager you as of now have most fixings at home. So in the event that you are searching for a snappy vegetarian supper or lunch, this simple formula is for you!
This veggie lover Mushroom Stroganoff tastes best with crisp thyme and parsley. I additionally love to include new tarragon yet make a point not to include an excess of in light of the fact that it has a serious flavor.
Also try our recipe Mushroom Cauliflower Rice Skillet
This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. The recipe is gluten-free, plant-based, perfect for lunch or dinner, quick and easy to make (ready in less than 30 minutes)!
Ingredients
- 1 onion diced
- 2-3 cloves of garlic, minced
- 1 tbsp vegetable oil
- 11 oz mushrooms, sliced (300 g)
- 4 tbsp white wine (optional)
- 1 tbsp tamari or soy sauce
- 3/4 cup vegetable broth or water (180 ml)
- 3/4 cup plant-based milk or cream (180 ml)
- 2 tbsp cornstarch
- Spice mixture: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste
- 1 tbsp nutritional yeast flakes (optional)
- Fresh thyme leaves and/or parsley (and/or tarragon), chopped
- Serve with brown rice or pasta of choice
Instructions
- Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
- Now add the mushrooms and fry over medium heat for about 5 mins.
- Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional! Bring to a boil.
For more instructions : https://bit.ly/2WEaIOq
Read more our recipe Pepperoni Cheese Pizza Bombs
0 Comments