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The Creamiest Vegan Mushroom Stroganoff

A symphony of creaminess - Mushroom Stroganoff paired with Mashed Cauliflower. Here's a dish that can make even non-vegans go WOW and would definitely be a family pleaser especially in the colder seasons!


Stroganoff is a Russian dish of sautéed pieces of beef served in a rich, creamy sauce. However, believe me you'll never miss the beef at all with this vegan mushroom version! It was mind-blowingly creamy, rich, saucy and flavorful. Traditionally it’s paired with pasta, rice, or mashed potato but I went with mashed cauliflower, which was even fluffier and believe it or not, buttery! Plus, mashed cauliflowers are much lighter on your stomach, which would be a tummy saver in the season of big holiday feasts. 


INGREDIENTS:

For the Mushroom Stroganoff -
1 onion chopped
4 cloves garlic minced
16 oz mushrooms*
1/3 cup white wine
1 1/2 cup vegetable broth
3 tablespoon tamari/soy sauce
3 tablespoon chickpea flour
2 teaspoon dijon mustard (optional but recommended!)
1 1/2 cup soy milk
salt and pepper to taste

For the Mashed Cauliflower -
1 head cauliflower
2 garlic cloves
1 tablespoon olive oil
1/2 teaspoon ground black pepper

TO MAKE:

- In a large pan, heat a drizzle of olive oil, sauté onions till caramelized, for about 3-4 minutes;
- Add garlic and mushroom, stir to combine, cook till mushrooms let out the moisture;
- Slowly pour in the white wine, stir and mix well;
- In a sauce bowl, mix together veggie stock, tamari/soy sauce, and chickpea flour till smooth, with no clumps, and pour into the pan;
- Add the mustard and stir in the milk, reduce the heat to medium-low and let simmer for 5-10 minutes, keep stirring so it doesn’t burn on the bottom, cook till the broth thickens to your preferred consistency;
- Meanwhile, cut the cauliflower into small pieces, steam for about 10 minutes till buttery soft;
- In a blender, add the steamed cauliflower, garlic cloves, olive oil, and ground pepper, blend till very smooth;
- Serve stroganoff with the mashed cauliflower immediately, enjoy!

NOTES:
1. I used baby Bella mushrooms for this recipe, feel free to use whatever mushrooms you have at hand, like white mushrooms or button mushrooms, or even a mixture of them. 

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