Start by slicing a variety of mushrooms into bite-sized pieces and finely chopping the onion and garlic. Set everything aside for easy access.
Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the chopped onion and sauté until translucent and fragrant, about 5 minutes, filling your kitchen with a sweet aroma.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their juices and turn a deep golden brown, about 8 minutes. The mushrooms should smell earthy and look nicely browned.
Sprinkle the flour evenly over the mushrooms and stir well to coat everything. Cook for 1-2 minutes, allowing the flour to toast slightly and eliminate any raw taste.
Gradually pour in the warmed vegetable broth while stirring continuously, creating a smooth, velvety sauce. Bring the mixture to a gentle simmer, and the sauce will begin to thicken, coating the mushrooms beautifully.
Stir in the soy sauce (or tamari) and smoked paprika for a deep, smoky flavor. Continue simmering until the sauce is glossy and thickened, about 5 minutes.
Lower the heat and mix in the vegan sour cream, stirring until the sauce is smooth and creamy. Let it heat through for 2 minutes, but avoid boiling to prevent curdling.
Taste the sauce and adjust the seasoning if needed—adding more salt or pepper. Remove from heat once it’s flavorful and has a silky, rich texture.
Serve the mushroom stroganoff hot over cooked noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley for a pop of color and freshness.
