A vegan take on the classic beef stroganoff. Harnessing the meaty power of mushrooms and the earthiness of nutritional yeast to give this sauce it's rich, deep flavor. Best of all, it cooks up in just minutes!
This sauce is so versatile, but our favorite way is the classic: served over a bed of noodles with crispy tofu.
1 medium onion, diced
1 pkg cremini mushrooms, sliced
1 cube of vegetable or vegan chicken bouillon
1 can coconut milk (not light)
½ tsp ground mustard
¼ cup nutritional yeast
Pepper to taste
2 tbsp flour
1. In a deep pan on medium-high heat, sauté onions in liquid of choice until translucent and starting to brown on edges (we use veggie broth with a bit of vegan butter).
2. Add mushrooms and cook until golden and brown.
3. Add bouillon cube and stir until dissolved.
4. Pour in coconut milk and stir. Add mustard, nutritional yeast and pepper. Reduce heat to medium and simmer for 10 minutes.
5.Whisk in flour and stir to dissolve. Simmer another 5-10 minutes until sauce thickens enough to coat the back of a spoon.