Mains, Vegan, Vegetarian

Vegan Mushroom Stroganoff

Step 1 of 4

Firstly, chop onion, and finely dice garlic and cut mushrooms in quarters

Ingredients

1kg chestnut mushroom (roughly sliced)
2 red onions (diced)
6 garlic cloves (crushed)
2 x 400ml cans of coconut milk
3 tsp dijon mustard (good quality)
2 tsp paprika
Juice of 1 lemon
1 tbsp cornflour
Large handful fresh parsley, chopped
3 tbsp olive or coconut oil
To taste salt and pepper

Step 2 of 4

Heat the pot of the Ninja Foodi Multi-Cooker for 5 min on the highest setting using the SEAR option, with oil. Then add in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook for 5 minutes, making sure to stir often. Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well

Ingredients

1kg chestnut mushroom (roughly sliced)
2 red onions (diced)
6 garlic cloves (crushed)
2 x 400ml cans of coconut milk
3 tsp dijon mustard (good quality)
2 tsp paprika
Juice of 1 lemon
1 tbsp cornflour
Large handful fresh parsley, chopped
3 tbsp olive or coconut oil
To taste salt and pepper

Step 3 of 4

Cook on a high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until the desired consistency is reached. Keep stirring every 5-10 minutes. Once it has reduced, add cornflour. Mix it with a bit of water before hand, so you have no lumps. Then add into the sauce

Ingredients

1kg chestnut mushroom (roughly sliced)
2 red onions (diced)
6 garlic cloves (crushed)
2 x 400ml cans of coconut milk
3 tsp dijon mustard (good quality)
2 tsp paprika
Juice of 1 lemon
1 tbsp cornflour
Large handful fresh parsley, chopped
3 tbsp olive or coconut oil
To taste salt and pepper

Step 4 of 4

Finally add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving. Cook pasta or rice, by following instructions on the packet and serve with the mushroom stroganoff! The sauce will last in the fridge in a sealed container for a couple of days or you could freeze the leftovers for another day

Ingredients

1kg chestnut mushroom (roughly sliced)
2 red onions (diced)
6 garlic cloves (crushed)
2 x 400ml cans of coconut milk
3 tsp dijon mustard (good quality)
2 tsp paprika
Juice of 1 lemon
1 tbsp cornflour
Large handful fresh parsley, chopped
3 tbsp olive or coconut oil
To taste salt and pepper

Mains, Vegan, Vegetarian

Vegan Mushroom Stroganoff

Recipe by Alla's Yummy Food

Tip: Cooking Mode