This Vegan Mushroom Stroganoff is a take on the one my mom made when we were kids. My mom made a mean beef stroganoff and I remember it was always a treat when she did. I remember the first time I tasted it. It was sooooo creamy and delicious.
One of the commitments I made to my husband as he has shared this healing journey with me, is that I would strive to make delicious, healthy versions of recipes so it would make his transition to eating vegan and clean more easy.
This is the inspiration behind the mushroom stroganoff recipe. I hope you devour it just like he does.
- 2 onions
- 6 cloves garlic, peeled & chopped
- 1 knob ginger
- 6-8 cups of mixed mushrooms, chopped
- 6 tbsp coconut aminos
- 1 cup coconut milk (the one linked is gum free)
- 1/2 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Herbed Salt (Trocomare brand), to taste
- Veggie Pepper (Frontier Organic brand) to taste
Firstly, 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. Then add the mushrooms, saute a little longer, until they are soft. Add a little more water (¼ cup), if needed, however, the mushrooms start to release their own water, which usually makes adding more water unnecessary. Then add the coconut aminos, coconut milk and all the seasoning. Cook until soft and all ingredients are well mixed together. Usually another 5 – 7 minutes.
Serving ideas: serve with Cauliflower rice, pasta, use as a taco filling – you can add it on top of my Vegan Three Bean Chili, paired with a beautiful green salad (my favorite way) or with mashed potatoes as shown in the picture! There’s no better way to complement a great vegan mushroom stroganoff!