Vegan Mushroom Stroganoff Recipe
This Vegan Mushroom Stroganoff Recipe is a healthy twist on the classic beef stroganoff and it's loaded with tons of mushrooms, spices, almond milk, and a little splash of wine! Serve it over pasta, spaghetti squash, mashed potatoes . . . the choice is yours!
Servings: 4 people
Calories: 140kcal
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1/2 yellow onion minced
- 1 1/2 teaspoons salt more or less to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1 teaspoon Paprika
- 1 1/2 cups vegetable broth
- 1/4 cup almond milk
- 1/4 cup white wine
- 2 tablespoons cornstarch
- 2 (8 oz) packages sliced baby bella mushrooms
- 1/4 cup vegan cream cheese melted in the microwave
Instructions
- In a large stockpot, melt oil over medium heat.
- Once melted, add in onions and spices, and cook for 3-5 minutes, or until onions start to soften. Stir regularly to prevent burning.
- Slowly whisk in broth, milk, and white wine.
- Whisk in cornstarch.
- Add in mushrooms and bring to a simmer.
- Simmer for 8 minutes or until the mushrooms are looked to your liking.
- Remove from heat and slowly stir in the melted cream cheese.
- Taste and re-season, if necessary, and serve over pasta/potatoes/spaghetti squash!
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Video
Notes
Nutritional information does not include pasta. It's just for the mushroom "sauce".
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Sodium: 1309mg | Potassium: 559mg | Fiber: 2g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 0.7mg