To make this recipe vegan you need to replace the cream with canned coconut milk, which makes this mushroom stroganoff even more delicious. The best part is that it can all be made in one pot!
If you have a cast iron cookware use it. The sauce will bind to perfection and you will get a perfect recipe. If this is not the case, you can use a deep sauté pan or a stainless steel pot.
We are not very sure of the origin of stroganoff. This Russian dish is most probably linked to the Stoganov family but what is certain, however, is that originally there was no onion or mushroom! However, I think they are perfect for turning this recipe into a vegan dish and they mix well with this sauce. This is the kind of dish totally comforting that we want to eat again and again.
Mushroom Stroganoff
Ingredients
- 3 tbsp olive oil
- 6 cups mushroom
- 2 red onions
- 4 cloves garlic
- 2 tbsps Dijion mustard
- 1 cup canned coconut milk
- 1 tbsp soy sauce
- 1 tsp vegan Worcestershire Sauce
- 1/2 tsp paprika
- 1 tbsp lemon juice
- 2 tbsp Noochy Licious Nutritional Yeast
- 1 bunch flat parsley
Instructions
- Slice onions, garlic and mushrooms
- Heat pan with olive oil. Add onions, garlic, mushrooms, and salt and pepper to taste. Cook for 5 minutes.
- Once the mushrooms have softened, add the coconut milk, mustard, soy sauce, Worcestershire Sauce, paprika, lemon juice and nutritional yeast and mix
- Cook over high heat for about 20 minutes for the sauce to bind and it has a consistency that suits you.
- Let cool for 5 minutes, then add the chopped parsley and serve