Creamy Vegan Mushroom Stroganoff
Ingredients
- 2 large yellow onions
- 3 garlic cloves
- 600 g fresh mushrooms (for example button or crimini)
- 2 tbsp olive oil
- 1 can (400 ml) coconut cream
- 50 ml water
- 3 tbsp tomato paste
- 3 tbsp dijon mustard
- 3 tbsp tamari (or other soy sauce)
- Black pepper
For serving
- 300 ml brown rice, uncooked
- 1 fresh head of broccoli, about 250 g
- 2 tbsp chopped parsley
Preparation
Start cooking the brown rice.
Slice the yellow onion and finely chop the garlic. Slice the mushrooms into about 5 mm slices. Heat the frying pan, add the olive oil. Sauté onions and mushrooms on medium heat for about 10 minutes until golden brown, stir frequently. Add the garlic and fry for another minute.
Add the coconut cream to the frying pan. Pour the water into the jar, shake and pour into the pan so you get everything out of the jar. Add tomato paste, dijon mustard and tamari. If you use soy other than tamari, start with a smaller amount and use as much as needed. Simmer for about 5 minutes. Season with black pepper.
Steam the broccoli while the stroganoff simmers: Cut it into fairly large bouquets and slice the stem into about 1 cm thick pieces. Pour about 0.5 cm of water into the bottom of a saucepan or frying pan, bring to a boil. Add the broccoli, put a lid on and let steam for about 3-4 minutes.
Serve the stroganoff with the brown rice, steamed broccoli and chopped parsley.
