Vegan Mushrooms Spinach Stroganoff

Vegan Mushrooms Spinach Stroganoff

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)

  • 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.

  • For Full Instruction:

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