This stroganoff sauce can be served with a pasta or rice of choice. However, for an even more nutritious and complete meal, try substituting the pasta or rice with cooked red quinoa and lentils mixed together. It’s delicious.
Creamy Mushroom Stroganoff [Vegan]
- Pasta, rice, red quinoa or lentils (green or black), cooked.
- 2 tablespoons (tbsp) olive oil
- 5 cups brown cremini mushrooms, sliced (or a mix such as cremini and shitake)
- 1 large or 2 medium yellow onions, chopped
- 1-2 garlic buds, pressed
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/2 cup dark beer
- 1 bay leaf
- 1 tablespoon soy or tamari sauce, low sodium
- 1 cup vegetable bouillon (low or no sodium) + 1 tablespoon cornstarch (can add a bit more bouillon later)
- 1 cup cashew cream (can sub. with another cream of choice)
- 1 tablespoon Dijon mustard
- 2 tablespoon nutritional yeast
- 1/2 to 1 tablespoons paprika
- 1 tablespoon sherry vinegar to add at the end (can sub. with red or white wine vinegar)
- Salt and ground pepper, to taste
- Measure and prepare ingredients.
- Cook pasta, rice, quinoa or lentils separately and according to package. Set aside.
- In a deep, large skillet or wok heat up the olive oil. Reduce heat and sauté mushrooms, onions, garlic and thyme for 7 minutes.
- Add beer, soy or tamari sauce and bay leaf. Mix and cook for about 2 minutes.
- In small bowl, whisk in the cornstarch into the vegetable bouillon. Add this to the mushroom mixture and simmer uncovered for a few minutes. Add the cashew cream, mustard, nutritional yeast, paprika. Simmer uncovered for 5 minutes until thick and creamy.
- Remove from heat. Add the sherry vinegar, salt and pepper. Mix gently.
- Serve with cooked pasta or rice or lentils and/or quinoa.
- The sauce can be stored in a covered container in the fridge. If serving the next day, you may need to add a little extra vegetable bouillon whilst heating it up, as it can get slightly thicker.