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 yoghurt, 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 see through
Add the mushrooms and garlic, adding more water if needed, and cook for 6 mins until the mushrooms are almost soft
Add the parsley and smoked paprika and cook for another 1 min until fragrant
Pour in the vegetable stock and let it simmer on low heat for about 5mins or until it thickens
Take the pan off the heat, stir in the yoghurt until creamy, season with pepper, and garnish with chopped parsley
Serve with mashed potato, pasta, rice, or quinoa
