Vegan Dutch Delight: Creamy Mushroom Stroganoff Over Lemon Herb Quinoa

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz cremini mushrooms, sliced 1 medium white onion, chopped 2 cloves garlic, minced 1 cup vegetable broth 1/4 cup unsweetened almond milk 1 tbsp lemon juice 2 cups cooked quinoa 2 tbsp fresh parsley, chopped 1 tbsp fresh dill, chopped 1 tsp dried thyme Salt and pepper, to taste Olive oil, for cooking

Instructions

1. a. In a large pan, heat a drizzle of olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. b. Add the garlic and cook for an additional minute. c. Stir in the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. d. Pour in the vegetable broth, bring to a simmer, and cook until reduced by half, about 8 10 minutes. e. Slowly whisk in the almond milk and lemon juice. Continue to cook until the sauce has thickened slightly, another 3 4 minutes. f. Season with salt, pepper, and dried thyme. Remove from heat and stir in the chopped parsley and dill. g. Serve the mushroom stroganoff over the lemon herb quinoa, garnishing with additional parsley or dill if desired.

Chef’s Insight

The combination of flavors in this dish highlights the best of Dutch cuisine, using seasonal ingredients to create a delectable vegan meal.

Notes

Feel free to adjust the seasoning according to personal taste preferences