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.
- 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