Vegan Mushroom Stroganoff with Fluffy Mashed Potatoes
Ingredients
- 1 red onion
- 2 cloves garlic or 2 tsp garlic granules
- 300g mushrooms
- 1 tsp dried parsley or 2 tbsp fresh parsley
- 1 tsp smoked paprika
- 120ml vegetable stock
- 1/4 tsp yeast extract (marmite) or 1 tsp soy sauce
- 4 tbsp dairy-free plain yogurt, no added sugar
- 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, and cook for 6 minutes until the mushrooms are almost soft, adding more water if needed
Add the parsley and smoked paprika, and cook 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, stir in the yogurt until creamy, season with pepper, and garnish with chopped parsley
Serve with mashed potato, pasta, rice, or quinoa
Notes
Serves 1-2
