Creamy Vegan Mushroom Stroganoff with Mashed Potatoes
Ingredients
- 1 red onion, finely diced
- 2 cloves garlic, minced or 2 tsp garlic granules
- 300g mushrooms, sliced
- 1 tsp dried parsley or 2 tbsp fresh chopped parsley
- 1 tsp smoked paprika
- 120ml vegetable stock
- 1/4 tsp yeast extract (such as Marmite) or 1 tsp soy sauce
- 4 tbsp unsweetened dairy-free plain yogurt
- cracked black pepper, to taste
Preparation
Sauté the onion in a pan using a little water over medium-high heat until soft and translucent
Add the mushrooms and garlic, adding more water if needed, and cook for 6 minutes until the mushrooms are almost soft
Add the parsley and smoked paprika and cook for another minute until fragrant
Pour in the vegetable stock and simmer over low heat for about 5 minutes or until thickened
Remove the pan from the heat and stir in the yogurt until creamy. Season with pepper and garnish with chopped parsley
Serve with mashed potatoes, pasta, rice, or quinoa
