Vegan Mushroom Stroganoff with Fluffy 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 parsley, chopped)
- 1 tsp smoked paprika
- 120ml vegetable stock
- 1/4 tsp yeast extract (Marmite) or 1 tsp soy sauce
- 4 tbsp plain dairy-free yogurt (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, cooking for 6 minutes until the mushrooms are almost soft (add more water if needed)
Add the parsley and smoked paprika, cooking for another minute until fragrant
Pour in the vegetable stock and simmer on 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 potato, pasta, rice, or quinoa
