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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. Made with simple ingredients.
Heat the olive oil in a large pan over a medium-high heat. Add the garlic, onion and red peppers, and cook for 5 minutes, until they soften.
2 tbsp olive oil, 3 cloves garlic, 1 large onion, 1 large red pepper
Add the mushrooms and cook for a further 5 minutes. Resist the temptation to stir them too often, because this will allow the mushrooms to brown.
12 oz cremini mushrooms
Add the coconut milk, plant based milk of your choice from a carton, nutritional yeast, cumin, onion powder, salt and pepper. Stir together for a couple of minutes, until the ingredients are thoroughly combined.
1 cup coconut milk, 1 1/2 cups plant based milk, 1/4 cup nutritional yeast, 1 tsp cumin, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper
Stir in the the flour and green peas. Stir continuously for around 2 minutes, until the sauce starts to thicken, and then add the capers. The vegan mushroom stroganoff is now ready to serve!
1 cup green peas, 1/2 cup capers
- You can leave vegan mushroom stroganoff in the fridge for up to around 3 days. Reheat either on the stove or in the microwave until warmed through, adding a splash of plant based milk if necessary.
- You can also freeze it for up to around 2 months in individual freezer-friendly bags. Leave to thaw fully in the fridge overnight before reheating on the stove or in the microwave.
Calories: 313kcal, Carbohydrates: 27g, Protein: 10g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 1038mg, Potassium: 833mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1600IU, Vitamin C: 72mg, Calcium: 180mg, Iron: 4mg