Best Vegan Brazilian Stroganoff (Estrogonfe Brasileiro Vegano)

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness with fewer calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch

Brewer's yeast provides similar flavor at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a richer taste.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are budget-friendly and easy to use.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and bell peppers; cook until softened, about 5-7 minutes.

Pour in tomato sauce and vegetable broth; stir to combine.

Add soy sauce, coconut milk, and paprika; mix well.

Bring to a simmer and cook for 5 minutes to thicken.

In a small bowl, mix cornstarch with a bit of water to create a slurry.

Stir the slurry into the skillet and cook until the sauce thickens, about 2-3 minutes.

Season with black pepper and adjust salt if necessary.

Remove from heat and stir in nutritional yeast.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens