December 2022



  • 1 onion diced
  • 2-3 garlic cloves minced
  • 1 tbsp vegetable oil
  • 11 oz fresh mushrooms sliced
  • 4 tbsp white wine (optional)
  • 1 tbsp tamari or soy sauce
  • 3/4 cup vegetable broth or water
  • 3/4 cup plant-based milk or cream
  • 2 tbsp cornstarch
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • A pinch of red pepper flakes
  • Salt & black pepper to taste
  • 1 tbsp nutritional yeast flakes (optional)
  • Fresh thyme leaves and/or parsley (and/or tarragon) chopped
  • Serve with brown rice or pasta of choice
  • US Customary – Metric


1. Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.

2. Now add the mushrooms and fry over medium heat for about 5 minutes.

3. Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that’s optional! Bring to a boil.

4. Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.

5. Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.

6. Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes! Enjoy!

Instant Pot Vegan Wild Rice and Mushroom Soup


  • 2 tablespoon vegan butter
  • 1 onion, diced
  • 4 garlic cloves
  • 400 g (1 lb) mushrooms (closed cup, Forestiere or chestnut)
  • 30 g (1 ounce) porcini mushrooms, rehydrated (reserve the water)
  • 1 medium carrot
  • 2-3 celery sticks
  • Fresh thyme, 2 sprigs, minced
  • Fresh rosemary, 1 sprig, minced
  • 2 bay leaves
  • 150 g (1 cup) wild rice mix
  • 1 liter (4 cups) vegetable stock
  • 200 ml (1 cup) coconut milk
  • Baby spinach, 2 handfuls


1. Set your pressure cooker to Saute function and add the butter. When it’s melted, add the onions and cook for 1-2 minutes until they soften.

2. Add the mixed mushrooms and garlic and saute for 4-5 minutes until they reduce in size. Add the rehydrated porcini mushrooms and continue to cook for another minute.
Next, add the thyme, rosemary, and bay leaf to the pot and cook for 30 seconds until fragrant. Add the rice and cook for 1-2 minutes, stirring often. Deglaze with some of the water you used to rehydrate the porcini mushrooms in.

3. Add the carrots and celery to the pot together with the vegetable stock. Give it a good stir and season with salt and freshly ground black pepper.

4. Set the pressure cooker to High for 25 minutes and quick release.

5. Stir in the coconut milk and add the spinach to the pot. Close the lid for 1-2 minutes to allow the spinach to wilt. Season to taste and serve with crusty bread and topped with some vegan parmesan if you like.