This creamy, rich and hearty mushroom stroganoff is the perfect cosy winter meal! Made with coconut milk instead of dairy cream, it’s vegan friendly, super easy and made with just one pot. A delicious plant-based dinner that can be served over pasta, mashed potatoes or rice.
Ingredients
There’s a detailed list with quantities in the recipe card at the bottom of this post, but here is a shopping list for your convenience:
Fresh parsley
Button mushrooms
Dijon Mustard
Smoked Paprika
Nutritional Yeast
Spring Onion
Thyme
Brown onion
Garlic
Coconut Cream
Instructions
Continue reading in next page
ADVERTISEMENT
