Vegan Mushroom Stroganoff

Dinner

Dinner

Ingredients

200g chestnut mushrooms, sliced

1 onion, finely chopped

2 garlic cloves, minced

200ml vegetable stock

120ml coconut milk

15ml soy sauce

5ml balsamic vinegar

5ml Worcestershire sauce (vegan if needed)

2.5ml smoked paprika

Salt and pepper to taste

Cooked brown rice or pasta for serving

Fresh parsley, chopped for garnish

In a pan, sauté onion and garlic until softened. Add sliced mushrooms and cook until browned.

Stir in vegetable stock, coconut milk, soy sauce, balsamic vinegar, Worcestershire sauce, smoked paprika, salt, and pepper.

Simmer for 15-20 minutes until the sauce thickens.

Serve over cooked brown rice or pasta.

Garnish with fresh parsley before serving.