Vegan Mushroom Stroganoff with Mashed Potato
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 or 1 tsp soy sauce
- 4 tbsp Alpro no sugar plain dairy-free yoghurt
- cracked black pepper to taste
Preparation
Sauté the onion in a pan using a little water on a medium/high heat setting until soft and see through.
Add in the mushrooms and garlic and cook for 6 minutes until the mushrooms are almost soft, add more water if needed.
Add in the parsley and smoked paprika and cook for another 1 minute until fragrant.
Pour in the vegetable stock and let it simmer on a low heat setting for about 5 minutes or until it thickens.
Take the pan off the heat then stir in the yoghurt until creamy, season with pepper and garnish with chopped parsley.
Serving suggestions
Serve with mashed potato, pasta, rice or quinoa. Enjoy!
