Vegan Mushroom Stroganoff – Creamy Russian-Inspired Dish

Time and Servings:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings

Nutrition (per serving):

• Calories: 300 kcal
• Protein: 8g
• Fat: 15g
• Carbohydrates: 35g

Ingredients:

• 10 oz mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup coconut cream
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp flour (optional, for thickening)
• 2 tbsp fresh parsley, chopped

Instructions:

1. Sauté the Vegetables:
   • Heat 2 tbsp of olive oil in a large skillet or pan over medium heat.
   • Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened and fragrant.
   • Add the sliced mushrooms and continue to cook for another 5-7 minutes until the mushrooms are tender and browned.
2. Make the Sauce:
   • Pour in 1 cup of vegetable broth, 1/2 cup of coconut cream, 1 tbsp of soy sauce, and 1 tsp of paprika.
   • Stir well to combine and season with salt and pepper to taste.
   • Simmer the mixture over low heat for about 10 minutes, allowing the flavors to meld.
3. Thicken the Sauce (Optional):
   • If a thicker sauce is desired, whisk 1 tbsp of flour with a small amount of water to form a smooth slurry.
   • Gradually stir the slurry into the sauce, cooking for 2-3 more minutes until the sauce reaches your preferred consistency.
4. Serve:
   • Remove the skillet from heat and stir in 2 tbsp of chopped fresh parsley for a burst of freshness.
   • Serve the mushroom stroganoff warm over cooked pasta, rice, or mashed potatoes.

Tips for Success:

• Use a mix of mushrooms (such as cremini, button, or shiitake) for added depth of flavor.
• Substitute oat cream or cashew cream for coconut cream if preferred.
• Add a splash of white wine to the sauce for extra complexity.

Wine, Cocktail, or Drink Pairing:

• Pair this creamy stroganoff with a dry Chardonnay, a light Pinot Noir, or a refreshing sparkling water with lemon.