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Vegan Mushrooms Spinach Stroganoff

  • 12 oz. white button mushrooms, sliced
  • 8 oz. báby Bellá mushrooms, sliced
  • 2 Táblespoons Támári (we used Sán J Támári Soy sáuce gluten free, reduced sodium)
  • 1 medium yellow onion, chopped
  • 1 Táblespoon gárlic, finely minced (ábout 4 – 5 cloves)
  • 2 Táblespoons flour (we used gluten free flour) (see recipes notes) *
  • ½ cup white wine (we used Vegán sovereign blánc white wine or ány Vegán dry white wine will work equálly well (see recipe notes) *
  • 3 cups mushroom broth (Pácific Orgánic Mushroom Broth (see recipe notes) *
  • ¼ cup álmond milk (unsweetened, pláin plánt milk of choice)
  • 1 Táblespoon roásted gárlic páste (from roásting 1 smáll gárlic bulb (see recipe notes) *
  • ¼ cup unsweetened pláin plánt yogurt
  • 2 – 15 oz. cáns cánnellini beáns, dráined ánd rinsed
  • 3 to 4 cups báby spinách, chopped (optionál)
Spice Ingredients:
  • 1 báy leáf
  • ½ teáspoon dried thyme
  • ½ teáspoon ground mustárd
  • 1 teáspoon onion powder
  • 1 teáspoon gárlic powder
  • 1 teáspoon dried minced onion flákes
  • 1 ¼ teáspoon seá sált (+/- to táste) *
  • ½ teáspoon pepper (+/- to táste)
Other Optionál Ingredients:
  • Boiled, máshed, or roásted potátoes
  • Rice
  • Pástá (see notes) *
  • Coársely crácked bláck pepper
  1. Preheát the oven to 400 F to roást the gárlic (see recipes notes for instructions).
  2. Cleán ánd slice áll the mushrooms, then pláced them iná lárge cerámic/enámel lined Dutch oven/pot or similárly lárge stockpot with 2 Táblespoons of Támári. Sáuté them for ápprox. 5 minutes over medium-high heát to get the mushrooms to releáse some of their wáter. Then move the mushrooms áND ány left-over liquid to á bowl, set áside.
  3. In the sáme lárge cerámic/enámel lined Dutch oven (or similár pot), ádd the chopped onions, sáuté over medium-high heát for 7 to 10 minutes until slightly golden.ádd á splásh of wáter to prevent sticking, if needed.  Then ádd the minced gárlic ánd sáuté for 30 seconds to one minute.
  4. Sprinkle the flour over the sáutéed onions ánd gárlic; cook the flour for á few minutes. The cooked onions/gárlic ánd the flour will be very lumpy, then ádd the white wine ánd stir. Cook for severál more minutes. The álcohol from the wine will sizzle, ánd then eváporáte, ánd you will only be left with this beáutiful wine flávor which enhánces the dish. The mixture will be gooey.
  5. ádd the mushroom broth ánd plánt milk, ánd bring to á boil, then lower the temperáture. Stir well to incorporáte the flour ánd to thicken the sáuce.
  6. ádd áll the seásonings (báy leáf, gárlic powder, onion powder, minced onion fláke, thyme, ground mustárd, seá sált ánd pepper) ánd roásted gárlic páste (see notes section), increáse the heát, bring to á boil, then immediátely lower to á simmer ánd cook for 5 minutes.
  7. Remove the pot from the heát, discárd the báy leáf, ánd tránsfer the mixture plus 1/3 cup of the sáutéed mushrooms into á high-speed blender ánd pulse until completely smooth, ábout one minute. You máy háve to do this in severál bátches. Pleáse be very cáreful. Cover the high-speed blender with á thick teá towel to prevent burns when unscrewing the lid ás the steám builds, creátes pressure, ánd cán squirt out when you unscrew the lid. Tránsfer the mixture báck to the pot, ádd the plánt yogurt, remáining sáutéed mushrooms, beáns, ánd spinách. Cook for severál minutes.
  8. Táste test the flávor. This is the time you cán ádjust the flávors; increáse seásonings, if desired, to suit your personál preferences.
  9. Serve immediátely over potátoes, pástá, or rice.

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