Vegan Mushroom Stroganoff

Easy and delicious.

Very good! Definitely won't use coconut milk next time. The whole dish smelled like coconut. I'll use a more neutral milk next time. I added extra herbs and nutritional yeast to try and kill the coconut taste. Very rich and yummy. I doubled recipe to freeze some for leftovera. Will make again!

I used 4 cloves of garlic instead of 2(some were on the small side though). I used a bit of balsamic vinegar instead of wine, probably less than a tablespoon. I cut the mushrooms smaller than just sliced and only had about 9oz. I used tapioca starch instead of corn starch which worked fine, however I'd lessen the amount to either 1.5tbs or just 1tbs. It thickened it almost too much with the 2tbs, but was still great. I skipped the red pepper flakes because I didn't have any, ditto with the fresh herbs. I served it with brown rice and topped with raw, chopped green pepper. It was delicious, added a pop of color, and had a nice crunch!

This is absolutely delicious and was easy to make. I will definitely make it again.

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