Mushroom Stroganoff (Oil, Dairy, and Nut Free!)

This plant-based version of the classic Stroganoff is rich, comforting, and nostalgic. The cremini mushrooms add a meatiness to this super creamy, easy to make, and flavorful dish. Serve over noodles, rice, or on top of some vegan schnitzel alongside mashed potatoes. It's so good, you'll be licking the bowl!

Ingredients

• 8-12 oz of cremini mushrooms - sliced

• 2-3 cloves of garlic - minced

• 1 onion - chopped

• 1 c water + 1 t No Beef Better Than Bouillon or use 1 c vegetable broth

• 3/4 c - 1 c coconut milk or any non-dairy milk

• 1 T balsamic

• 1 T vegan Worcestershire sauce

• 1 T low sodium tamari

• 1/2 t onion powder

• 1/2 t garlic powder

• 1/2 t dried dill

• 1/2 t dried parsley

• 1/2 t smoke paprika

• 1 T nutritional yeast

• Pinch of black pepper

• 1 T + 2 t corn starch or flour to thicken

Instructions

1. In a medium pan, sauté the onions until they turn slightly brown then add the garlic and cook another minute.

2. Add the mushrooms and cook until the water releases and become dry and start to brown.

3. Pour in the broth, Worcestershire, tamari, spices, and herbs and bring to a boil. Whisk the cornstarch or flour into the milk and pour it into the pan, stirring to prevent clumps. Turn the heat down to simmer and cook for about 8-10 minutes until it thickens.

4. Add in the nutritional yeast and taste for additional spices and salt.

5. Serve immediately over pasta or rice.