Vegan Mushroom Stroganoff

Ingredients:

1 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1 lb mushrooms, sliced

2 tbsp tomato paste

1 tbsp all-purpose flour

1 cup vegetable broth

1/2 cup non-dairy sour cream

1 tsp dried thyme

Salt and pepper, to taste

Ingredients for meatless meatballs:

1 cup meatless ground beef

1/4 cup breadcrumbs

1/4 cup non-dairy milk

1/4 cup finely chopped onion

1/4 cup chopped parsley

1 tsp garlic powder

Salt and pepper, to taste

1 tbsp olive oil

Ingredients for creamy polenta:

1 cup cornmeal

3 cups water

1/2 cup non-dairy milk

2 tbsp vegan butter

Salt and pepper, to taste

 Instructions:

To make the vegan mushroom stroganoff, heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic and cook until soft and fragrant, about 3-4 minutes.

Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown, about 10 minutes.

Stir in the tomato paste and flour, and cook for 1-2 minutes until the flour is lightly browned.

Gradually whisk in the vegetable broth, stirring constantly, until the mixture is smooth.

Simmer for 10-15 minutes, until the sauce thickens.

Stir in the non-dairy sour cream and dried thyme, and season with salt and pepper to taste.

To make the meatless meatballs, combine the meatless ground beef, breadcrumbs, non-dairy milk, chopped onion, parsley, garlic powder, salt, and pepper in a bowl. Mix well, and form the mixture into small balls.

Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 10-15 minutes.

To make the creamy polenta, bring the water to a boil in a large pot. Add the cornmeal, whisking constantly to prevent lumps.

Reduce the heat to low and cook the polenta for 15-20 minutes, stirring frequently, until it’s thick and creamy.

Stir in the non-dairy milk, vegan butter, salt, and pepper.

To serve, spoon the vegan mushroom stroganoff and meatless meatballs over the creamy polenta.