Creamy Vegan Mushroom Stroganoff over Jasmine Rice

1.Prepare the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice, 2 cups of cold water, and 0.5 tsp of salt in a medium saucepan. Bring to a boil, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.

2.Remove the rice from the heat and let it stand, covered, for 10 minutes. Do not lift the lid. Fluff with a fork and set aside.

3.Sauté the Mushrooms: Heat the olive oil or vegan butter in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they have released their liquid and are deeply browned and caramelized.

4.Add Aromatics: Reduce the heat to medium. Add the diced onion to the skillet and sauté for 5 minutes until softened and translucent. Add the minced garlic and fresh thyme, cooking for 1 minute until fragrant.

5.Build the Sauce Base: Sprinkle the 2 tablespoons of flour over the mushroom mixture and stir well, cooking for 1 minute to cook out the raw flour taste.

6.Deglaze and Thicken: Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until the sauce begins to thicken.

7.Finish the Stroganoff: Reduce the heat to low. Stir in the full-fat oat milk, vegan sour cream, and Dijon mustard. Heat through gently, ensuring the sauce does not boil vigorously after adding the vegan sour cream.

8.Season and Serve: Stir in the lemon juice, 1 tsp of salt, and black pepper. Taste and adjust seasonings as needed. Serve the creamy mushroom stroganoff immediately over the fluffy jasmine rice, garnished generously with fresh chopped parsley.