Dinner

Easy Vegan Mushroom Stroganoff

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 💚

Easy Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is an easy vegan lunch or dinner that's ready in around 20 minutes. It's rich and savoury, with plenty of flavour and no dairy at all. Gluten-free and made with simple ingredients.

Course Dinner

Cuisine International

Keyword Creamy, Easy, Recipe, Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 198kcal

Author Maria

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.