This mushroom stroganoff is such an easy recipe that’s delicious every time and is one of the recipes featured in the dinner section of my ebook.
I made something very similar for dinner today after a long day and it was much-needed. I love serving it with rice, but it also goes really well with mashed potatoes, noodles, quinoa, polenta, etc.
I also love adding whatever veggies I have in the fridge. Let me know if you try it out ☺️ hope everyone’s week is going well so far 💚
- Add the onion, garlic and carrots to a non-stick frying pan and sauté for around 5 minutes, until the carrots start to soften.
- Then, add the mushrooms and cook for a further 3-4 minutes, before pouring in the plant based milk together with the veggie broth, tamari, nutritional yeast, paprika and cumin.
- Cook and stir on a low-medium heat, for around 5 minutes, until the sauce starts to thicken.
- At the last minute, stir in the flour and the kale. Serve when the kale wilts.