Vegan Mushroom Stroganoff
Ingredients
12 oz. Macaroni or Rice
1-2 Tbsp. Olive Oil (or spray as needed for less oil)
20 oz. Mushrooms, sliced
4 tsp. Minced Garlic
1 1/2 c. Vegetable Broth
8 oz. Daiya Vegan Cream Cheese (more if you want creamier)
2 T. Coconut Aminos
2 T. Nutritional Yeast
1/4 c. Dijon Mustard
1 t. Dried Thyme
1 t. Fresh Thyme
Salt + Pepper, to taste
Instructions
Cook macaroni or rice, set aside.
Grill onions in some olive oil and set aside or leave raw, according to preference.
If you like raw mushrooms: in a large sauce pan, mix the mushrooms, garlic, broth, cream cheese, coconut aminos, nutritional yeast, mustard, and dried thyme. Stir to incorporate.
If you prefer cooked mushrooms: Saute the mushrooms and garlic in olive oil, then follow directions above.
Simmer until cream cheese and meltes, and adjust as necessary.
Notes
Serve with a side of grilled yellow onions, cooked to your liking. Top with fresh thyme leaves.
12 oz. Macaroni or Rice
1-2 Tbsp. Olive Oil (or spray as needed for less oil)
20 oz. Mushrooms, sliced
4 tsp. Minced Garlic
1 1/2 c. Vegetable Broth
8 oz. Daiya Vegan Cream Cheese (more if you want creamier)
2 T. Coconut Aminos
2 T. Nutritional Yeast
1/4 c. Dijon Mustard
1 t. Dried Thyme
1 t. Fresh Thyme
Salt + Pepper, to taste
Recipe Notes
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