Vegan Mushroom Stroganoff
To celebrate Veganuary, we’re dedicating all our January recipes to plant-based goodness! Whether you’re a seasoned vegan or just dipping your toes into the lifestyle for January only, we’ll have something exciting, nutritious, and delicious to share each week.
Let’s kick off with this comforting and wholesome Creamy Vegan Mushroom Stroganoff—a hearty, protein-packed dish perfect for chilly evenings.
Creamy Vegan Mushroom Stroganoff
Ingredients:
- 200g Carb of choice (e.g., pasta, potatoes or rice)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 300g mixed mushrooms, sliced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp soy sauce
- 200ml plant-based cream (e.g., oat or cashew cream)
- Fresh parsley, chopped, for garnish
- Salt and pepper to taste
Instructions:
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant.
- Cook Mushrooms: Add the sliced mushrooms, smoked paprika, thyme, and soy sauce. Sauté until the mushrooms are golden and their liquid has evaporated, lower the heat.
- Create the Sauce: Stir in the plant-based cream. Simmer for 3-5 minutes, adding a splash of pasta water (or boiled water) if the sauce is too thick. Season with salt and pepper.
- Combine and Serve: Toss the cooked pasta (if serving) into the sauce, ensuring it’s well-coated. Garnish with fresh parsley and enjoy!
Serve with your choice of pasta, rice or potatoes
Stay tuned for more Veganuary recipes that’ll make your plant-based journey easier (and tastier) than ever!
