Vegan Mushroom Stroganoff with Mashed Potato
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 (marmite) or 1 tsp soy sauce
- 4 tbsp Alpro no added sugar plain dairy free yoghurt
- 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, 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 on low heat for about 5 minutes or until it thickens.
Remove the pan from heat, stir in the yoghurt until creamy, season with pepper, and garnish with chopped parsley.
Serve with mashed potato, pasta, rice, or quinoa.
Notes
This recipe serves 1-2 people.
