Delectable Vegan Russian Dinner: Mushroom Stroganoff with Quinoa & Garlic Herb Mashed Potatoes

Allergens

Soy (soy milk), Dairy-free (vegan butter)

Ingredients

• 2 cups quinoa, uncooked
• 4 medium russet potatoes, peeled & diced
• 8 oz cremini mushrooms, sliced
• 1 cup vegetable broth
• 1/2 cup soy milk
• 3 tbsp vegan butter
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt & pepper, to taste
• 2 medium beets, peeled & sliced
• 1 tbsp apple cider vinegar
• 1/4 cup sugar

Instructions

1. Begin by cooking the quinoa according to package instructions and set aside.
2. Boil the potatoes in a pot of water until fork tender, then drain and return them to the pot.
3. In another pan, sauté the mushrooms in 1 tbsp of vegan butter until tender and golden brown. Add the vegetable broth and soy milk, then simmer for 5 minutes. Stir in 2 tbsp of vegan butter, minced garlic, salt, and pepper to taste.
4. Mash the potatoes with 2 tbsp of vegan butter, garlic, parsley, and dill until creamy and fluffy. Season with salt and pepper as desired.
5. For the pickled beet salad, combine the sliced beets, apple cider vinegar, and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.

Chef’s Insight

This dish can be further enhanced by using wild mushrooms for added flavor.

Notes

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