Creamy Vegan Mushroom Stroganoff with Mashed Potatoes
Ingredients
- 1 red onion, finely diced
- 2 cloves garlic, minced OR 2tsp garlic granules
- 300g mushrooms, sliced
- 1tsp dried parsley/2tbsp fresh chopped parsley
- 1tsp smoked paprika
- 120ml vegetable stock
- 1/4 tsp yeast extract (marmite) OR 1tsp soy sauce
- 4tbsp plain dairy-free yoghurt, no added sugar
- cracked black pepper, to taste
Preparation
Sauté the onion in a pan using a little water on medium/high heat until soft and translucent
Add the mushrooms and garlic (add more water if needed) and cook for 6 mins until the mushrooms are almost soft
Add the parsley and smoked paprika and cook for another 1 min until fragrant
Pour in the vegetable stock and let it simmer on low heat for about 5 mins or until it thickens
Take the pan off the heat then stir in the yoghurt until creamy, season with pepper and garnish with chopped parsley
Serve with mashed potato, pasta, rice or quinoa
Notes
Serves 1-2
