With some health issues within the family, consumption of dairy and tomatoes is restricted, which can take a toll on pasta sauces. This recipe is easy to put together, tastes good and contains neither dairy nor tomatoes.
We are always on the lookout for new vegetarian or vegan recipes to change things up. We have made this one a few times and found it to be very good. We have modified it a bit from the original so that it fits our tastes better.
Ingredients:
Sliced mushrooms 300g
Garlic 3 cloves
Diced onion 1
Vegetable oil 1 tbsp.
Vegetable broth 3/4 cup
Soy sauce 1 tbsp.
Smoked paprika 1/2 tsp.
Onion powder 1 tsp
Garlic powder half tsp.
Nutritional yeast 1 tbsp.
Corn starch 2 tbsp.
Coconut milk 270ml can
Thyme chopped
Pepper & Salt to taste
Method:
Take a large pan add the oil to it and then over medium heat, fry the onions, garlic and mushrooms for around 5 minutes.
Add the broth, soy sauce, and spices to the pan, and then add nutritional yeast and bring to the boil.
In another bowl mix the Coconut milk and the cornstarch until dissolved.
Add this combination to the pan and mix it on low heat until it thickens.
Garnish it with some fresh parsley or thyme and then serve it with the pasta of your choice, we like fettucine or spirals.
Notes:
You can make this recipe with any other plant-based milk instead of coconut milk if required
Original recipe - https://feedod.net/vegan-mushroom-stroganoff/
