Oil-Free Vegan Mushroom Stroganoff
Oil-Free Vegan Mushroom Stroganoff that you are going to love. It's healthy, tasty and so comforting!
Ingredients
- - 1 red onion finely diced
- - 2 cloves garlic minced OR 2tsp garlic granules
- - 1 1/2 cups of 300g mushrooms sliced
- - 1tsp dried parsley/2tbsp fresh chopped parsley
- - 1tsp smoked paprika
- - 120ml vegetable stock I used my homemase vegetable stock
- - 1/4 tsp yeast extract marmite OR 1tsp soy sauce ( Or tamari sauce for a gluten-free option )
- - 4tbsp no added sugar plain dairy-free yogurt
- black pepper to taste
Instructions
- Sauté the onion in a pan using a little water on a medium/high heat setting until soft.
- Add in the mushrooms & garlic (add more water if needed) and cook for 6 mins until the mushrooms are almost soft.
- Add in the parsley, & smoked paprika cook for another 1 min until fragrant.
- Pour in the vegetable stock and let it simmer on a low heat setting for about 5mins or until it thickens.
- Take the pan off the heat then stir in the yogurt until creamy, season with pepper, and garnish with chopped parsley. Stir on low heat for one more minute and take it off.
- Serve with mashed potato, pasta, rice, or quinoa! Enjoy!
Notes
Nutritional values are based just on the mushroom stroganoff, with no added sides.
If you have any leftovers, leave them cool and store them in a container in the fridge for up to 2 days.
If you have any leftovers, leave them cool and store them in a container in the fridge for up to 2 days.
Nutrition
Serving: 1servingFiber: 3.1gCalories: 120kcalFat: 3.1gProtein: 3.2gCarbohydrates: 8.6g
Tried this recipe?Let us know how it was!