Vegan Mushroom Stroganoff Recipe by 30Seconds Food

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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

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.

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