MUSHROOM STROGANOFF WITH MASHED POTATOES
You can now enjoy this vegan Stroganoff recipe, make as a result of an adaptation of the traditional recipe. This is a creamy, hearty, and rich on flavors recipe without missing out on enjoying comfort food! Also, this vegan recipe is super filling and will keep you warm.
How do you add flavor to stroganoff?
Although this may vary for each personal preference you can always add more flavor with herbs and spices, such as; parsley, garlic salt, sea salt, black pepper, white pepper, cayenne pepper, onion powder, garlic powder, saffron or even mustard powder!
What can I use instead of sour cream in stroganoff?
This vegan recipe is dairy-free and super creamy, the secret is to use coconut milk! When doing your grocery shop is essential to read the label with all the ingredients (I know I know when you start your journey into a vegan or a plant-based diet you are more likely to read this, and yes it becomes part of your life!). Anyway, when buying coconut milk for creamy recipes like this one, I always check the percentage of “coconut extract” and I normally buy between 50 to 60% to get a silky, smooth, and creamy sauce.
What do I serve with stroganoff?
Traditionally this recipe is served with pasta, you can find a vegan stroganoff pasta recipe on our website, click on the link here.
Besides serving Stroganoff with pasta you can prepare this recipe with mashed potatoes which is delicious! Also, you can try other mashed/pureed veggies: for example
- Sweet potatoes.
- Butternut squash.
THIS RECIPE GOES WELL WITH:
- Also, try this recipe with Mashed potatoes with broccoli.
- 4 medium potatoes.
- 2 Tbsp. of Olive oil.
- 120 ml. of Plant-based milk.
- 1 Pinch of Himalayan salt.
- 1 Pinch of Black pepper.
- ¼ Tsp. of Ground nutmeg.
- 2 medium onions.
- 200 gr. of Mushrooms.
- 120 ml. of Water.
- 1 Tsp. of Vegetable vegan Bouillon powder.
- 2 Tsp. of Cornstarch flour.
- 50 ml. of Water.
- 1 Tbsp. of White wine.
- 250 ml. of Can coconut milk.
- ¼ of Garlic powder.
- 1 Pinch of Himalayan salt.
- 1 Spring onion/green onion (Just the green part).
- Wash, peel, and dice the potatoes. Cook them in a steamer for around 20 minutes.
- Once the potatoes are well cooked and soft, drain any excess water and place them in a bowl. Then, begin to mash the potatoes until you get a smooth consistency.
- Pour the milk and mix well.
- Season to taste with: olive oil, Himalayan salt, black pepper, ground nutmeg and integrate well.
- Peel and diced the onions, cook them in a saucepan with salt.
- Mix 1 tsp of Bouillon powder in 120 ml. of water and pour in the saucepan with the onions. Stir from time to time.
- Cut the mushrooms into slices and cook them together with the onions.
- Mix 2 tsp of cornstarch flour with 50 ml. of water and pour it. Integrate well.
- Pour 1 tbsp of white wine and then pour 250 ml of can coconut milk. Mix well and cook.
- Once you get a sticker consistency, season to taste with: Himalayan salt and garlic powder.
- Serve on a plate. Add the mashed potatoes on a side and then pour the stroganoff. Chop the spring onion and sprinkle on top.
You can boil the potatoes if you don't want to use or don't have a steamer.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 692Total Fat 28gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 9gCholesterol 3mgSodium 438mgCarbohydrates 98gFiber 9gSugar 10gProtein 16g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.