This version of Vegan Stroganoff is made using mushrooms! They mimic the flavor and texture of meat, so make a great alternative if you are plant-based. My mother made this recipe when we were kids and we always devoured it.
Water saute the onions, garlic and ginger with about ½ cup filtered water. You can use a little oil if you prefer, but I did not use any oil in this recipe.
Add the mushrooms, and sauté a little longer, until they are soft.
Add a little more water (¼ cup), if needed. The mushrooms start to release their own water, which usually makes adding more water unnecessary.
Then add the coconut aminos, coconut milk, tomato paste, and all the seasoning.
Cook until soft and all ingredients are well seasoned and the flavors have infused through the whole dish. Usually another 5 - 7 minutes.
Notes
Serving ideas: serve with chickpea rice, pasta, use as a taco filling or paired with a beautiful green salad (my favorite way)