Langsung ke konten utama

VEGAN MUSHROOM STROGANOFF | EASY GLUTEN-FREE RECIPE


VEGAN MUSHROOM STROGANOFF | EASY GLUTEN-FREE RECIPE

What was your favorite food in childhood? Well, that was mine: Mushroom Stroganoff! I was then a picky eater and almost never finished a meal. However, when my mother made Mushroom Stroganoff, I licked the whole plate! I am not kidding! And no, I was not a vegan in childhood, although I was a vegetarian. But it’s easy to vegan this food, and I’m sure you will love my vegan mushroom planan as much as I do.

This vegan Mushroom Stroganoff is creamy, flavorful and delicious. Gluten-free, vegetable-based recipe, perfect for lunch or dinner, quick and easy to prepare (ready in less than 30 minutes)!

Ingredients

1 diced onion
2-3 cloves of garlic
1 tablespoon of vegetable oil
11 oz. (300 g) chopped fresh mushrooms (* see notes)
4 tablespoons (40 ml) of white wine (optional) (* see notes)
1 tablespoon tamari or soy sauce
3/4 cup (180 ml) vegetable stock or water
3/4 cup (180 ml) of vegetable milk or cream (* see Notes)
2 tablespoons of corn starch
1 teaspoon of powder
1/2 teaspoon garlic powder
1/2 tsp smoked paprika
A pinch of red pepper flakes
Salt and black pepper to taste
1 tablespoon of yeast flakes (optional)
Fresh thyme leaves and / or parsley (and / or tarragon) chopped
Serve with brown rice or pasta of your choice

Instructions

  1. Heat oil in a large pan / pan, add onion and fry for about 5 minutes. Add garlic and fry another 1 minute.
  2. Now add the mushrooms and fry over medium heat for about 5 minutes.
  3. Pour white wine (optional), vegetable broth, tamari (or soy sauce) and a mixture of spices. I love adding yeast flakes, but this is not necessary! Boil.
  4. Add corn starch to vegetable milk or cream (I used canned coconut milk, but almond milk, oat milk / cream, or soy milk / cream would work too) and stir to dissolve.
  5. Pour the mixture of milk and cream into the pan and cook over low heat for about 10 minutes until the sauce thickens. Try and adjust the seasonings to your liking.
  6. Add fresh thyme leaves and / or parsley and / or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great compared to mashed potatoes!


This article is adapted from this site.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

PARMESAN CRUSTED CHICKEN

PARMESAN CRUSTED CHICKEN  Chicken Parmesan is an incredibly low-carb, Keto-approved gluten-free recipe. Skinless and boneless chicken breasts are immersed in an aromatic soap mixture for a complete explosion of taste before being coated with Parmesan. INGREDIENTS A HEN: 1 pound 500 g chicken breasts, (2 large breasts) 1 teaspoon Italian seasoning 1/2 teaspoon onion powder Season with salt and pepper EGG WASH: 2 eggs 1 clove garlic, minced 1/2 teaspoon Italian seasoning Salt and pepper to taste COATING: 1 cup fresh grated Parmesan cheese 1/2 cup almond flour, (not almond flour) COOK: 2 tablespoons of olive oil 1 tablespoon of oil INSTRUCTIONS A HEN: Cut each chicken breast in half horizontally to make 4 fillets. Season generously with Italian seasoning, onion powder, salt and pepper. Set aside. EGG WASH: In a shallow bowl, combine the eggs, garlic and Italian seasoning. Season with a pinch of salt and pepper. Place the chicken in a washing egg and set aside for pickling. * COATING: Comb
Posting Komentar
Baca selengkapnya

Chicken Ranch Pasta Bake

Chicken Ranch Pasta Bake Ingredients Penne Pasta 8 oz 1 pound Skinless chicken breasts, skinless, diced 1 tablespoon ranch / seasoning mix Sauce: 2 tablespoons of salt oil 1 teaspoon minced garlic 1 tablespoon ranch / seasoning mix ½ tablespoon all-purpose flour 1 pint heavy whipped cream ½ cup fresh grated parmesan ¼ teaspoon black pepper Filling: 1 cup mozzarella cheese 4 slices of boiled bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, cook the penne pasta until al dente is formed, as indicated on the packaging. Drain. Season pieces of chicken ranch seasoning. Spray a large non-stick cooking pan. Cook the chicken in a pan over medium heat until it turns pink in the center; about 10-12 minutes. Remove chicken from the pan and onto a large plate. Tent with foil to keep warm. Wipe the pan thoroughly to prepare the sauce in it. Add oil to the pan and melt over medium heat. After melting, add garlic and mix until fragrant; about 1 minute Beat seasonin
Posting Komentar
Baca selengkapnya

EASY BAKED TOFU NUGGETS

EASY BAKED TOFU NUGGETS Ingredients 16 oz tofu block Wet ingredients: 1/2 cup unsweetened almond milk 1.5 tablespoons of corn starch 1.5 tablespoons ground flaxseed 1/4 teaspoon salt Bread mix: 1 cup breadcrumbs 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon salt USA Common - Metric Instructions Click on tofu: wrap a block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu and put a couple of heavy books on it. Let the tofu press for 20 minutes. (You can skip this step if you get super solid variety) In a small bowl, add almond milk, corn starch, ground flaxseed and 1/4 teaspoon of salt. Beat well to mix, then set aside until tofu is ready. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. In another small bowl, combine breadcrumbs, garlic powder, smoked paprika and 1/4 teaspoon of salt. Set aside. Sliced ​​tofu cut in half lengthwise, then into cubes of the same size. Beat the wet ingredients again
Posting Komentar
Baca selengkapnya