Vegan Mushrooms Spinach Stroganoff

Step 1

Preheat the oven to 400 F to roast the garlic (see recipes notes for instructions).

Step 2

Clean and slice all the mushrooms, then placed them ina large ceramic/enamel lined Dutch oven/pot or similarly large stockpot with 2 Tablespoons of tamari. Sauté them for approx. 5 minutes over medium-high heat to get the mushrooms to release some of their water. Then move the mushrooms AND any left-over liquid to a bowl, set aside.

Step 3

In the same large ceramic/enamel lined Dutch oven (or similar pot), add the chopped onions, sauté over medium-high heat for 7 to 10 minutes until slightly golden. Add a splash of water to prevent sticking, if needed.  Then add the minced garlic and sauté for 30 seconds to one minute.

Step 4

Sprinkle the flour over the sautéed onions and garlic; cook the flour for a few minutes. The cooked onions/garlic and the flour will be very lumpy, then add the white wine and stir. Cook for several more minutes. The alcohol from the wine will sizzle, and then evaporate/reduce, and you will only be left with this beautiful wine flavor which enhances the dish. The mixture will be gooey.

Step 5

Add the mushroom broth and plant milk, and bring to a boil, then lower the temperature. Stir well to incorporate the flour and to thicken the sauce.

Step 6

Add all the seasonings (bay leaf, garlic powder, onion powder, dried minced onions, dried crushed thyme leaves, ground mustard, sea salt and black pepper) and roasted garlic paste (see notes section), increase the heat, bring to a boil, then immediately lower to a simmer and cook for 5 minutes.

Step 7

Remove the pot from the heat, allow to cool slightly, then discard the bay leaf, and transfer the mixture plus 1/3 cup of the sautéed mushrooms into a high-speed blender and pulse until completely smooth, about one minute. You may have to do this in several batches. Please be very careful. Cover the high-speed blender with a thick tea towel to prevent burns when unscrewing the lid as the steam builds, creates pressure, and can squirt out when you unscrew the lid. Transfer the mixture back to the pot, add the plant yogurt, remaining sautéed mushrooms (with any remaining liquid from Step 2 above), beans, and spinach. Cook for several minutes.

Step 8

Taste test the flavor. This is the time you can adjust the flavors; increase seasonings, if desired, to suit your personal preferences.

Step 9

Serve immediately over cooked pasta potatoes, or rice.