Vegan Mushroom Stroganoff with Creamy Mash
Our Vegan Mushroom Stroganoff with Creamy Mash is a symphony of flavors, where the earthy richness of mushrooms harmonizes with the velvety smoothness of a vegan sour cream-based sauce. The indulgent mash, crafted from perfectly whipped potatoes, provides a comforting foundation for the savory stroganoff.
In the skillet, onions and garlic sauté to perfection, setting the stage for the star ingredient—the medley of sliced mushrooms. The creamy base, enriched with soy sauce and Dijon mustard, culminates in a luxurious sauce that bathes the mushrooms in plant-powered goodness. Topped over a bed of creamy almond milk-infused mash, this dish invites you to savor the elegance of a well-balanced, vegan masterpiece.
Garnished with fresh parsley, each spoonful is an invitation to experience the refined pleasure of plant-based dining, where comfort meets sophistication on your vegan culinary journey.
Elevate your plant-based dining experience with our Vegan Mushroom Stroganoff with Creamy Mash—a culinary masterpiece that reimagines the classic comfort of stroganoff without compromising on flavor or ethics. Crafted with a medley of earthy mushrooms and a luxuriously creamy mash, this vegan delight invites you to savor the richness of a savory, indulgent meal. Immerse yourself in the harmony of textures and flavors, where each bite is a celebration of plant-powered elegance on your vegan culinary journey.
Vegan Mushroom Stroganoff with Creamy Mash
Ingredients:
For the Mushroom Stroganoff:
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
16 oz (450g) mixed mushrooms, sliced
2 tablespoons all-purpose flour (or gluten-free alternative)
1 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/2 cup vegan sour cream
Salt and black pepper to taste
Fresh parsley for garnish
For the Creamy Mash:
4 large potatoes, peeled and diced
1/2 cup unsweetened almond milk
2 tablespoons vegan butter
Salt and white pepper to taste
Instructions:
Prepare Mushroom Stroganoff:
In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until softened. Add sliced mushrooms and cook until they release their moisture.
Create Creamy Base:
Sprinkle flour over the mushroom mixture, stirring to coat. Gradually pour in vegetable broth, soy sauce, and Dijon mustard. Simmer until the sauce thickens. Stir in vegan sour cream and season with salt and black pepper. Simmer until heated through.
Cook Creamy Mash:
Boil diced potatoes until fork-tender. Drain and mash with almond milk, vegan butter, salt, and white pepper until smooth and creamy.
Serve with Elegance:
Spoon the Vegan Mushroom Stroganoff over a bed of creamy mash. Garnish with fresh parsley for a touch of elegance. Enjoy the savory richness of this plant-based masterpiece.
Nutritional Content (Per Serving, assuming 4 servings):
Calories: 400-450 kcal
Protein: 8-10g
Fat: 15-18g
Saturated Fat: 4-6g
Carbohydrates: 60-70g
Dietary Fiber: 8-10g
Sugars: 5-7g