Vegan Mushroom Stroganoff with Fluffy Mashed Potato
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 no added sugar plain dairy free yoghurt
- cracked black pepper, to taste
Preparation
Sauté the onion in a pan with 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 let it simmer over low heat for about 5 minutes or until thickened
Remove the pan from the heat, stir in the yoghurt until creamy, season with pepper, and garnish with chopped parsley
Serve with mashed potato, pasta, rice, or quinoa
