Stroganoff was one of my favorite foods as a kid, but it was a traditional beef stroganoff made with a can of cream of mushroom soup that wasn’t easily made vegan. After much experimenting and a few pretty terrible failures, I finally came up with a recipe that I love. Finding a really good commercial vegan sour cream made a world of difference in this recipe. As a bonus, it’s even fairly quick and easy to make. Makes 2 servings.

2 cups cooked brown rice
12 ounces sliced mushrooms (10 to 15 mushrooms)
1 tablespoon olive oil
2 cloves minced garlic
1 small chopped onion
2 tablespoons tamari
1 teaspoon basil
freshly ground black pepper to taste
1 cup non-dairy milk
3 teaspoons cornstarch dissolved in a small amount of cold water.
1/2 cup vegan sour cream

Heat olive oil in a large frying pan over medium heat. Add onions and sauté for 5 to 7 minutes until they are soft, translucent and starting to brown around the edges.

Add mushrooms, garlic and tamari and sauté about 4 minutes or until they are soft. Reduce heat to low.

Add non-dairy milk, basil, and pepper. Bring to a low simmer.

Add the cornstarch mixture a little at a time stirring quickly to dissolve. Add as much cornstarch as needed to thicken the sauce.

When sauce has thickened, add vegan sour cream and cook until it has heated through, but do not bring it back to a simmer. You might want to add a little more sour cream to taste.

Serve over rice.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

• Serve over wide noodles, penne pasta or baked potatoes instead of rice.
• Can be easily made gluten-free.

More information for Mushroom Stroganoff recipe:

• Prep time: 10 min
• Cook time: 15 min
• Total time: 25 min