Mushroom Stroganoff
by Lisa Apfelberg![](https://jewishveg.org/wp-content/uploads/2019-12-31-200644.jpg)
Comfort food at its finest.
Ingredients
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)
Instructions
- In a large pot, heat up the oil over a medium heat.
- 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.
- Whisk in cornstarch.
- Add in mushrooms and bring to a simmer for about 6 minutes.
- Remove from the heat and stir in the melted cream cheese.
- Serve over pasta and sprinkle with dried parsley.
Notes
![](https://jewishveg.org/wp-content/uploads/natalia-rudisuli-NwGdGFuJcOI-unsplash-scaled.jpg)
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