Vegan Mushroom Stroganoff

Ingredients (2–3 servings):

• 2 tbsp olive oil (or vegan butter)
• 1 onion (sliced)
• 3 garlic cloves (minced)
• 250g mushrooms (button, cremini, or mixed – sliced)
• 1 tsp smoked paprika
• 1 tsp soy sauce (or tamari)
• 1 cup vegetable broth
• 1 cup coconut milk (or cashew cream)
• 1 tsp Dijon mustard
• 1 tbsp cornstarch (mixed with 2 tbsp water – slurry)
• Salt & black pepper (to taste)
• Fresh parsley (for garnish)
• Cooked pasta, rice, or mashed potatoes (to serve)

Instructions:

1. Heat oil in a pan, sauté onions until soft.
2. Add garlic and cook for 1 min until fragrant.
3. Stir in mushrooms, paprika, and soy sauce. Cook until mushrooms release their juices.
4. Add vegetable broth, bring to a simmer.
5. Stir in coconut milk and Dijon mustard.
6. Add cornstarch slurry, mix well until sauce thickens and becomes creamy.
7. Season with salt and pepper.
8. Garnish with parsley and serve hot over pasta, rice, or mashed potatoes.

✅ Extra Saucy Tip: Add a splash of red wine or balsamic vinegar while cooking mushrooms for a deeper flavor.