Mushroom Stroganoff

by Lisa Apfelberg

Comfort food at its finest.


1 tablespoon avocado oil
1 yellow onion (minced)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1.5 cups vegetable broth
¼ cup unsweetened oat milk
¼ cup white wine vinegar
1 teaspoon of lemon juice
1.5 tablespoons cornstarch
16 ounces sliced white mushrooms
¼ cup vegan cream cheese (melted)

  1. In a large pot, heat up the oil over a medium heat.
  2. Add the onion and spices, stirring regularly. Once the onions are soft and translucent (about 5 to 7 minutes) add in the vegetable broth, oat milk, vinegar, and lemon juice while stirring.
  3. Whisk in cornstarch.
  4. Add in mushrooms and bring to a simmer for about 6 minutes.
  5. Remove from the heat and stir in the melted cream cheese.
  6. Serve over pasta and sprinkle with dried parsley.


Sweet Potato Challah An Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was. Appetizer
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