Vegan Mushroom Stroganoff
Equipment
- instant pot
- wooden spoon
Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds of mushrooms cleaned and sliced (I used a combination of white button, baby Bella, and shitake)
- 1 small onion chopped
- 4 garlic cloves minced
- 1 teaspoon paprika
- 2 teaspoon salt or more to taste (if your broth is not low sodium, use less salt)
- ¾ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce get a vegan one or replace it with Dijon mustard
- 2 tablespoon tomato paste
- ½ cup dry white wine use a vegan one
- 1 ¼ cups vegetable broth I used low sodium
- ¾ cup canned coconut milk
- 1 teaspoon Xanthan gum if you are not on a keto diet, use the same amount of cornstarch or double the amount of all-purpose flour. Either cornstarch or flour must be fully dissolved in a small amount of water before being added to the stroganoff
- 3 tablespoon chopped parsley
Instructions
- To make this vegan mushroom stroganoff in the Instant Pot, press the sauté button and let the pot heat for about 2-3 minutes. Then add olive oil, onion, and mushrooms. Cook for about 5-10 minutes, stirring occasionally until the onion has softened and the mushrooms are brown. Then add the garlic and let it cook for one minute. NOTE: In order to sear the mushrooms properly, you may have to cook them in 2-3 batches.
- Stir in paprika, salt, pepper, Worcestershire sauce, tomato paste, and wine. Let the wine evaporate a little and stir in the broth and coconut milk.
- Cancel the sauté function, lock the lid, turn the valve to sealing, and cook on High Pressure for 3 minutes. Do a quick release!
- Press the sauté button and stir in the xanthan gum until the stroganoff sauce has thickened (about 1-2 minutes). Sprinkle fresh parsley on top.
- Serve over zoodles or cauliflower rice (low carb options) or over noodles, white rice, or mashed potatoes.
Recipe Video
Recipe Notes
Nutrition
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