Vegan Mushroom Stroganoff
A creamy, vegan twist on classic stroganoff with mushrooms, coconut milk, and savory spices.
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 16 oz mushrooms sliced
- 1 tbsp flour
- 1 ½ cups vegetable broth
- 1 cup canned coconut milk
- 1 tbsp soy sauce
- 1 tsp thyme
- Salt and pepper to taste
- 8 oz pasta or rice, quinoa
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions and garlic, cooking until soft, about 3 minutes.
- Add mushrooms and cook until golden brown, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually add vegetable broth, coconut milk, soy sauce, and thyme, stirring until combined.
- Simmer for 5 minutes, until the sauce thickens.
- Season with salt and pepper to taste.
- Serve over cooked pasta or rice.
Notes
For a gluten-free option, use gluten-free pasta or omit the flour and use cornstarch to thicken the sauce.
