Mushroom Stroganoff Sauce

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I have always had an interesting relationship with mushrooms. I've gone from hating everything about them, to enjoying the taste but not the texture, and now finally to thoroughly enjoying what they can bring to a dish!

This recipe is one of the first I developed, and is also the first sauce I had ever attempted to make from scratch. I've tweaked ingredients and procedures here and there, and now this mushroom stroganoff sauce is SO easy to make. It also offers a delightful blend of flavors to top off your dinner (literally).

As far as plant-based substitutions, there are only a couple. One, dairy-based cream or milk would typically be used in this sauce to make it creamy. For a vegan recipe it is super simple to just substitute in your favorite plant-based milk. Though oat milk is my favorite and I will usually cook with it anyways, I find it a particularly good choice for this recipe because it is thicker than alternative plant-based milk options, which helps the sauce to achieve that creamy flavor and texture.

The only other ingredient I am removing from an original stroganoff sauce is the meat. Chicken and steak are often used in this sauce, but we are going to stick with mushrooms for this recipe. That said, if you are not vegan and would still like to try this recipe, you can certainly add your preferred protein to the sauce.

Side note about onions: I am usually one to half the amount of onion that the recipe suggests. I enjoy the taste of onions in a sauce, but I do not want a mouthful of onions with every bite. Therefore, this recipe is catered to my preferred onion amount. If you want more onions, go for it!

Stroganoff sauce is often served over pasta, mashed potatoes, or rice. I, personally, am a MAJOR pasta fan, so I usually opt for that choice, but served over other starches is definitely tasty, as well! You can also add some greens to the base of your dish such as broccoli, Brussel sprouts, kale, and/or spinach.

If you have never made a sauce from scratch, do not run away from this recipe. I promise this sauce pretty much makes itself if you add ingredients in the correct order - very beginner friendly.

I hope this recipe encourages you to experiment with making sauces from scratch! I had always been nervous about homemade sauces. The more I have practiced, the more I can appreciate a homemade sauce to top off a homemade meal. Enjoy!

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Vegan Mushroom Stroganoff Sauce

Ingredients

1 tbsp olive oil

1/2 yellow onion, diced

2-3 cloves of garlic, minced

8oz fresh mushrooms, sliced (see note*)

1 tbsp tamari/soy sauce

3/4 cup oat milk

3/4 cup vegetable broth

2 tbsp corn starch

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

salt & pepper to taste

fresh parsley, chopped (to garnish)

Instructions

1. Heat oil in large saucepan over medium heat. Add onion, cook ~5 minutes. Add garlic, cook another 1-2 minutes.

2. Add mushrooms to saucepan. Cook on medium heat for ~5 minutes.

3. Pour in vegetable broth, tamari/soy sauce, and spice mixture. Bring to boil.

4. Meanwhile, add oat milk and corn starch to a small bowl. Whisk to mix well.

5. Pour milk mixture into saucepan. Cook on low heat for ~10 minutes until sauce thickens.

6. Serve over pasta, rice, or mashed potatoes. Garnish with chopped parsley.

*Note: if you are a texture person and/or are not a fan of large pieces of mushroom, you can chop the mushrooms into smaller chunks. This will still give the sauce the mushroom flavor, but you won't have to worry about taking a big bite of mushroom!

As always, I would love to see how your recipe turns out! Tag @joyfulvegann in your Instagram posts and stories to be featured on the Joyful Vegan story!

Stay happily healthy, friends!