So few weeks ago, I chanced upon Ela Vegan's Mushroom Stroganoff recipe on instagram that I adapted and tweaked a little. Mind you, I rarely follow recipes because, firstly, some ingredients are so difficult to find in the Philippines. Secondly, most of the time, recipes just don't work. I've tried recipes in the past that ended up having too much of something that should not be even there, especially in baked goods where bloggers end up writing the wrong measurement of baking soda or baking powder. Imagine the horror of waiting too long for something to bake and ended up with a bitter cake. Yikes!
True to Ela Vegan's words, this gets done so quick! Not even 30 minutes, and this keeps quite well in the fridge for few days too so feel free to add this to your healthy meal prep.
This isn't only easy to make, it's also hearty, satiating, super delicious, and healthy.
Make sure to check out @elavegan on instagram and give her some love and the original recipe of this mushroom stroganoff.
Hearty mushroom stroganoff
In a heat-proof bowl, melt vegetable broth cube in 100 ml hot water and set aside.
Heat water in a medium-sized pan, add diced onion and 'fry' until it's translucent. Then add the mushroom and pan-fry over medium heat for about 3 minutes.
Slowly pour in the pre-mixed vegetable broth, liquid amino, all the spices and dried herbs, and nutritional yeast. Bring to a boil then reduce heat to slow and simmer.
Stir in cornstarch to the plant-based milk until the starch is dissolved. Then add into the pan and cook until the sauce thickens, stir occasionally to keep the sauce from burning.
When the sauce thickens, remove from heat. Taste and adjust seasonings according to your preference.
Serve with rice, job's tears (adlai), or quinoa and sprinkle with some fresh parsley. Best served hot!
** Keep left-over in the fridge for 2 to 3 days or a week in the freezer. Just reheat on stove-top or microwave.
Hope you'll enjoy this dish as much as I did. This recipe is a keeper! x