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Vegan Stroganoff

Ingredients

  • 1 lb Crimini Mushrooms
  • 1 large yellow onion, diced
  • 3 large carrots, diced
  • 1 shallot, finely minced
  • 5 cloves garlic, finely minced
  • 1 bunch kale, finely chopped
  • 2 cups vegetable stock
  • 8 oz coconut milk
  • 1 tbsp Coconut Aminos, or Tamari
  • pinch red pepper flakes
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
  • 1 tbsp dried oregano
  • black pepper to taste
  • Garnish Fresh Thyme, Parsley or Basil

Instructions

  1. Heat olive oil in a large pan/skillet, add onion and fry for about 5 minutes over medium high heat until fragrant and lightly browned. Add garlic and shallots and fry for a further 1 minute.

  2. Now add the mushrooms and fry over medium heat for about 5 minutes.

  3. Add carrots, kale, vegetable broth, tamari, dried oregano and chili pepper flakes. Continue to cook over medium heat for 15 minutes

  4. Add coconut milk and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.

  5. Add fresh thyme leaves and/or parsley to taste! Enjoy with brown rice, quinoa or pasta of choice! This creamy mushroom sauce also tastes great over mashed or a baked potato.

Recipe Notes

  • delicious with an added 1/4 cup of red wine; sauté the mushrooms in it!
  • I love the richness of crimini mushrooms (Baby Bella's), but feel free to use a variety or keep it simple with button mushrooms.