In a large skillet, heat the olive oil (or vegan butter) over medium heat. Add the chopped onions and cook for 4-5 minutes, or until they are soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and softened. This will allow them to release their moisture and develop a rich flavor.
Pour in the white wine (or vegetable broth if avoiding alcohol) and soy sauce. Scrape the bottom of the skillet with a wooden spoon to release any browned bits stuck to the pan. Let the mixture simmer for 2-3 minutes, allowing the wine to reduce slightly.
Stir in the smoked paprika, dried thyme, salt, and black pepper. Add the vegetable broth and bring the mixture to a simmer. Let it cook for another 5 minutes, letting the flavors meld together.
Lower the heat and pour in the coconut milk (or your preferred plant-based cream). Stir until everything is well combined, and allow the sauce to simmer for an additional 5 minutes, thickening slightly.
Once the sauce has thickened to your desired consistency, stir in the lemon juice to brighten the flavors. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice if desired.
Serve the Vegan Mushroom Stroganoff over your favorite pasta, rice, or mashed potatoes. Garnish with fresh parsley for a touch of color and added flavor.
Serving and Storage Tips:
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