Vegan Corn and Mushroom Stroganoff

5 from 5 votes

Vegan Corn and Mushroom Stroganoff

This vegan and hearty mushroom stroganoff won't make you miss the cream! The mushrooms bring a unique meaty texture and when combined to the white wine and sweet corn, they make this velvety sauce reach a delicious and complex taste. Serve it over noodles, mashed potatoes or brown rice.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: Vegan

Servings:

Calories: 187kcal

Author: Jessica Laroche

Ingredients

2 cups vegetable broth
4 tbsp flour
1 tbsp nutritional yeast
1 tsp dijon mustard
2 tbsp soy sauce
3 tbsp vegan butter separated
1 small white onion (about 1 packed cup) diced
16 oz mushrooms any types
2 large clove of garlic crushed
1 tsp fresh thyme finely chopped
salt and pepper to taste
2 fresh corn (still on the cob) uncooked (see note), or frozen
½ cup white wine

Instructions

In a medium bowl, whisk together the broth, flour, nutritional yeast, mustard and soy sauce. Whisk until there are no clumps anymore. Set aside.
Remove the raw kernels from the corn cobs. Set aside. (see blog for visual explanation)
In a large pan, melt 1 tbsp of the butter on medium-high heat. Then, add the onions and cook for about 5 minutes or until soft. Add a little salt and pepper.
Then, add the remaining 2 tbsp of butter, mushrooms, garlic and thyme. Cook for another 7-10 minutes or until the mushrooms are soft and cooked through. Don't move them around constantly, give them some time to roast and brown in between stirring in the pan. This will help develop a deeper flavor.
Add the white wine and raw corn kernels. Cook until there is almost no liquid anymore but still moist, for about 3-5 minutes.
Add the broth mixture to the pan and bring to a low simmer while whisking often. Let the mixture cook, still on medium-high heat, until the sauce thickens. This should take about 5 minutes.
Remove from the heat and serve over pasta, brown rice or mashed potatoes. Enjoy!

Notes

You can also use frozen sweet corn: add about 1 ½ cup of kernels still frozen to the pan at the same step as for the fresh corn.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition