Vegan Mushrooms Spinach Stroganoff By monkeyandmekitchenadventures.com
When the words comfort and food are involved, we just can't help but do our happy dance! And wow, do we have a healthy, delicious comfort food meal for you! Rich, creamy and bursting with flavor, this Vegan Mushroom Spinach Stroganoff is fantastic meal the whole family will love! Serve over pasta, mashed potatoes, or rice for an ultimate warming dish that is perfect for cold winter days. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 12 oz. white button mushrooms, sliced 8 oz. baby Bella mushrooms, sliced 2 Tablespoons Tamari (we used San J Tamari Soy sauce gluten free, reduced sodium) 1 medium yellow onion, chopped 1 Tablespoon garlic, finely minced (about 4 – 5 cloves) 2 Tablespoons flour (we used gluten free flour) (see recipes notes) * ½ cup white wine (we used Vegan sovereign blanc white wine or any Vegan dry white wine will work equally well (see recipe notes) * 3 cups mushroom broth (Pacific Organic Mushroom Broth (see recipe notes) * ¼ cup almond milk (unsweetened, plain plant milk of choice) etc
Instructions:
Preheat the oven to 400 F to roast the garlic (see recipes notes for instructions).
Clean and slice all the mushrooms, then placed them ina large ceramic/enamel lined Dutch oven/pot or similarly large stockpot with 2 Tablespoons of Tamari. Sauté them for approx. 5 minutes over medium-high heat to get the mushrooms to release some of their water. Then move the mushrooms AND any left-over liquid to a bowl, set aside.
In the same large ceramic/enamel lined Dutch oven (or similar pot), add the chopped onions, sauté over medium-high heat for 7 to 10 minutes until slightly golden.Add a splash of water to prevent sticking, if needed. Then add the minced garlic and sauté for 30 seconds to one minute.
