Vegan Mushroom Stroganoff

Heat olive oil in a large skillet over medium heat.

Sauté the onion for 3–4 minutes until softened, then add garlic and cook another minute.

Add the mushrooms, soy sauce, paprika, and thyme. Cook for 7–10 minutes, stirring occasionally, until mushrooms are browned and tender.

Sprinkle in the flour and stir well to coat. Cook for 1 minute.

Slowly pour in the vegetable broth while stirring to avoid lumps. Simmer until slightly thickened.

Add plant-based cream and mustard. Stir and let it simmer gently for 5 more minutes.

Season with salt and pepper to taste.

Serve hot over pasta, rice, or mashed potatoes. Garnish with fresh parsley.

Serving and Storage Tips