Vegan Mushroom Stroganoff

Cook onions garlic and mushrooms until browned and all the liquid from the mushrooms cook off. Start to cook your favorite pasta or rice or potatoes or whatever side youd like to serve with this creamy mushroom sauce. Jump to Recipe Print Recipe.

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Its rich and full of flavour and quick to cook ideal for a midweek supper.

Vegan mushroom stroganoff. 2 cups 480ml Vegetable Stock Strained 1 Tbsp Dijon Mustard. Guys and gals I cannot wait for you to try my Creamy Vegan Mushroom Stroganoff. The chilli mustard and paprika combine to give this dish a lovely warmth which match perfectly with the creamy mushroom sauce.

Jump to Recipe Print Recipe Total Time. This delicious vegan mushroom stroganoff recipe is so savory and comforting. In fact this vegan mushroom stroganoff is one of my husbands favourite dishes that Ive ever made.

This comforting vegan dish cooks up quickly making it perfect for a satisfying weeknight plant-based meal. Itll keep in the freezer for up to 3 months. Meanwhile in a large skillet sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.

This recipe is easy and can be made with only 6 simple basic ingredients in just 20 minutes. Bring the broth to a boil and then add in the pasta and stroganoff sauce mixture. Add the onion and stir occasionally for around five minutes or until it starts to soften.

And yes they get a bad rap for being slimy and mushy. Season with thyme salt and pepper. The very definition of comfort food this Mushroom Stroganoff is ideal for chilly winter nights when all you want is a big bowl of carbs to warm the cockles of your heart.

How to make Vegan Mushroom Stroganoff. Let thaw before reheating. 1 Full Batch Vegan Sour Cream Salt and Pepper To Taste For Serving.

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