Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This one-pan meal is so easy to make and ready in under thirty minutes! A huge hit always and a perfect pair with rice, pasta, or potatoes.
Ingredients
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2 tbsp vegan butter or olive oil
12 ounces mushrooms sliced
2 cloves garlic finely minced
½ large onion finely minced
1 ¼ tsp arrowroot or cornstarch or 1 tbsp all-purpose flour
¾ c vegetable broth
¾ tsp smoked paprika
5 tbsp full fat coconut milk
1 tsp Dijon mustard
2 tbsp parsley chopped
½ tsp salt
¼ tsp pepper
How to make Vegan Mushroom Stroganoff
Step 1: Under cold water, wash the Chanterelles well. Place the mushrooms in a colander to drain. If planning to use Portobello mushrooms, you do not need to wash them, you can wipe them clean instead of using a damp paper towel. On a cutting board, place the mushrooms, then thinly slice off the bottom of the stem and quarter the mushroom.
Step 2: In a large skillet, melt the vegan butter or heat the olive oil. Add the onion to the hot skillet and cook for about 7 to 10 minutes, stirring often until the onion is clear. Then, add the mushrooms and continue cooking for an additional 7 to 10 minutes until the water has evaporated and the mushrooms are slightly browned. Make sure not to overcrowd the pan as the mushrooms tend to release loads of liquid when cooking. You can cook them in batches if needed.
Step 3: Add the garlic to the skillet and continue to cook everything for additional 30 seconds.
Step 4: In the meantime, combine the all-purpose flour, mustard, smoked paprika, salt, and pepper in a small bowl or cup. Then, pour in the vegetable broth and stir until the lumps are gone. You can use arrowroot powder or cornstarch instead of all-purpose flour for Vegan Gluten-Free Mushroom Stroganoff.
Step 5: Into the mushrooms, pour the mixture and let it simmer until it thickened. Then, add the coconut milk. Add more salt and pepper, if needed.
Step 6: Garnish with parsley and serve the Vegan mushroom stroganoff right away with mashed potatoes, pasta, or rice. Enjoy!
Nutrition Facts:
Calories: 139kcal | Protein: 4.4g | Fat: 11.4g | Saturated Fat: 4.5g | Sodium: 460mg | Potassium: 366mg | Fiber: 1.6g | Sugar: 2.8g | Calcium: 14mg | Iron: 3mg
Ingredients
- 2 tbsp vegan butter or olive oil
- 12 ounces mushrooms sliced
- 2 cloves garlic finely minced
- ½ large onion finely minced
- 1 ¼ tsp arrowroot or cornstarch or 1 tbsp all-purpose flour
- ¾ c vegetable broth
- ¾ tsp smoked paprika
- 5 tbsp full fat coconut milk
- 1 tsp Dijon mustard
- 2 tbsp parsley chopped
- ½ tsp salt
- ¼ tsp pepper
Instructions
Step 1: Under cold water, wash the Chanterelles well. Place the mushrooms in a colander to drain. If planning to use Portobello mushrooms, you do not need to wash them, you can wipe them clean instead of using a damp paper towel. On a cutting board, place the mushrooms, then thinly slice off the bottom of the stem and quarter the mushroom.
Step 2: In a large skillet, melt the vegan butter or heat the olive oil. Add the onion to the hot skillet and cook for about 7 to 10 minutes, stirring often until the onion is clear. Then, add the mushrooms and continue cooking for an additional 7 to 10 minutes until the water has evaporated and the mushrooms are slightly browned. Make sure not to overcrowd the pan as the mushrooms tend to release loads of liquid when cooking. You can cook them in batches if needed.
Step 3: Add the garlic to the skillet and continue to cook everything for additional 30 seconds.
Step 4: In the meantime, combine the all-purpose flour, mustard, smoked paprika, salt, and pepper in a small bowl or cup. Then, pour in the vegetable broth and stir until the lumps are gone. You can use arrowroot powder or cornstarch instead of all-purpose flour for Vegan Gluten-Free Mushroom Stroganoff.
Step 5: Into the mushrooms, pour the mixture and let it simmer until it thickened. Then, add the coconut milk. Add more salt and pepper, if needed.
Step 6: Garnish with parsley and serve the Vegan mushroom stroganoff right away with mashed potatoes, pasta, or rice. Enjoy!
