I specialize in recipes that are enjoyed by all, no matter your eating style, so whether you follow a plant based diet or are just looking to work a few more vegetables into your diet, you’re sure to find something you love. From vegan dinners, to breakfast, lunch, meal prep, desserts, and snacks, I have a little something for everyone! So here we are again today with a new glorious vegan recipe named “Easy Mushroom Stroganoff Served Over a Bed of Fluffy Mashed Potatoes”, get in and let’s make it together:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1/4 cup fresh sweetcorn
- 2 cups mushrooms, chopped
- 1/2 cup green peas
- 1 cup plant based milk
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 2 tbsp tamari
- 1/2 tsp black pepper
- 2 tbsp buckwheat flour (or all-purpose GF flour)
Sauté the onion and the garlic for 2-3 minutes, until translucent and fragrant.
Next, add the carrot, sweetcorn and mushrooms. Cook for 4-5 minutes, until the mushrooms soften and shrink in size.
Add the green peas, plant based milk, nutritional yeast, cumin, tamari and black pepper.
Stir together really well, then add the flour and continue stirring over a medium heat for around 5 minutes, until the sauce is think and creamy
Try this one out for a quick and easy meal. Served over a bed of fluffy mashed potatoes (optional: feel free to do it the way you like). Enjoy!