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Vegan Mushroom Stroganoff

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⭐ Why You’ll Love It:

✔️ Ultra-creamy, savory, and satisfying
✔️ Totally dairy-free & vegan
✔️ One-pan meal = easy cleanup
✔️ Ready in 30 minutes and meal prep friendly

🧾 Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 16 oz mushrooms, sliced (cremini, button, or mixed)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon flour (or gluten-free flour)
  • ½ teaspoon smoked paprika
  • 1 cup vegetable broth
  • ¾ cup unsweetened plant milk (soy, oat, or almond work great)
  • ¼ cup unsweetened plant-based yogurt or cashew cream
  • Salt & black pepper, to taste
  • Optional: splash of white wine or lemon juice
  • Fresh parsley for garnish

For Serving:

  • Pasta (tagliatelle, fettuccine, or egg-free noodles)
  • Or over mashed potatoes, rice, or cauliflower mash

👩‍🍳 Instructions

🔸 Step 1: Sauté Aromatics & Mushrooms

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onions and cook for 3–4 minutes until soft.
  3. Add garlic and sauté for 1 minute.
  4. Add sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and moisture has released.

🔸 Step 2: Build the Flavor

  1. Stir in soy sauce, smoked paprika, and season with salt and pepper.
  2. Sprinkle in flour and stir for 1–2 minutes to coat mushrooms and remove raw flour taste.

🔸 Step 3: Make It Creamy

  1. Slowly pour in the vegetable broth, stirring to deglaze the pan.
  2. Add plant milk and bring to a gentle simmer.
  3. Cook for 5–7 minutes until slightly thickened.

🔸 Step 4: Finish with Cream

  1. Turn off heat and stir in plant-based yogurt or cashew cream.
  2. Taste and adjust seasoning. Add a squeeze of lemon juice or splash of white wine for brightness, if desired.

🔸 Step 5: Serve

  1. Spoon over your favorite pasta, mashed potatoes, or rice.
  2. Garnish with fresh parsley and cracked black pepper.

🍄 Optional Add-Ins:

  • A handful of spinach or peas at the end for color
  • Use walnuts or tofu for added protein
  • Top with vegan parmesan or nutritional yeast for extra flavor

❄️ Storage & Reheat:

  • Fridge: Store up to 4 days in an airtight container
  • Reheat: Gently on the stovetop or in the microwave
  • Freezer: Freeze sauce (without pasta) for up to 2 months

❓ FAQs

Can I use coconut milk instead of plant milk?
Yes, but it will have a slight coconut flavor. Use full-fat for creaminess or lite for a lighter option.

Is it gluten-free?
Yes — use GF flour for thickening and serve over gluten-free pasta or rice.

What’s a good substitute for vegan yogurt?
Try cashew cream, blended silken tofu, or vegan sour cream.

💡 Final Thoughts

This Vegan Mushroom Stroganoff is cozy, comforting, and creamy — everything you want in a hearty meal, minus the dairy. It’s a weeknight staple that’s rich in flavor, easy to make, and sure to satisfy everyone at the table. 🍄🌿🍝

Want a lentil version, Instant Pot twist, or protein-packed upgrade next? Just say the word!

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