A comforting mushroom stroganoff dish featuring creamy elements and a variety of ingredients, perfect for a cozy meal. Adapted for a dairy-free option while keeping the flavors rich and satisfying.
1: Sauté the onion in a pan using a little water or oil on a medium/high heat setting until soft and see-through.
2: Add in the mushrooms and garlic and cook for 6 minutes until the mushrooms are almost soft.
3: Add smoked paprika and parsley then cook for another 1 minute until fragrant.
4: Pour in the vegetable stock, stir in the yeast extract (marmite) or soy sauce, the nutritional yeast, and the cream then let it simmer on a low heat setting for about 10 minutes or until it thickens and reduces. Season with cracked black pepper.
5: Garnish with chopped fresh parsley then serve with mashed potato, pasta, rice, or quinoa. Enjoy!
