Creamy Vegan Mushroom Stroganoff with Herbed Quinoa & Roasted Asparagus

Allergens

Soy, Wheat (in quinoa)

Ingredients

• 200g cremini mushrooms, sliced
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 250ml almond milk
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 200g quinoa
• 350g asparagus
• Fresh parsley and thyme, for garnish

Instructions

1. Preheat oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened. Add mushrooms and cook until tender. Season with salt and pepper. Stir in soy sauce, Dijon mustard, smoked paprika, almond milk, and nutritional yeast. Simmer for 5 minutes or until slightly thickened. Meanwhile, prepare quinoa according to package instructions. Fluff with a fork and stir in chopped parsley and thyme. Toss asparagus with olive oil, salt, and pepper. Roast on a lined baking sheet for 12 15 minutes or until tender and slightly browned. Serve stroganoff over quinoa, garnishing with roasted asparagus and additional herbs.

Chef’s Insight

The combination of flavors and textures in this dish create a satisfying dining experience that is both comforting and elegant.