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 💚
Calories: 198kcal
Servings:
Ingredients
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and chopped
- 10 oz mushrooms chopped
- 1 cup plant based milk of your choice
- 1/4 cup vegetable broth
- 2 tbsp tamari
- 1 tbsp nutritional yeast
- 1/4 tsp paprika
- 1/4 tsp cumin
- 2 tbsp gluten-free flour
- 2 cups kale de-stemmed and chopped
Instructions
- 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.
Nutrition
Nutrition Facts
Easy Vegan Mushroom Stroganoff
Amount Per Serving
Calories 198
Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 630mg27%
Potassium 1196mg34%
Carbohydrates 30g10%
Fiber 9g38%
Sugar 9g10%
Protein 17g34%
Vitamin A 12000IU240%
Vitamin C 30mg36%
Calcium 265mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
