Creamy Vegan Mushroom Stroganoff Over Quinoa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb fresh button mushrooms, sliced 1 medium yellow onion, chopped 2 cloves garlic, minced 1 cup vegetable broth 1 cup unsweetened almond milk 1/4 cup nutritional yeast 2 tbsp tomato paste 1 tsp dried thyme 1 tsp smoked paprika 1/2 tsp ground black pepper 1/4 tsp salt (or to taste) 1 cup uncooked quinoa 2 cups water Fresh parsley, chopped, for garnish

Instructions

1. In a large skillet, sauté the onion and garlic until softened. Add the sliced mushrooms to the skillet and cook until tender. Stir in the vegetable broth, almond milk, nutritional yeast, tomato paste, thyme, smoked paprika, black pepper, and salt. Bring to a simmer and let cook for 5 minutes. In a separate pot, bring quinoa and water to a boil. Reduce heat to low, cover, and cook for 15 20 minutes or until the quinoa is tender and has absorbed all the water. Serve the mushroom stroganoff over the cooked quinoa, garnishing with fresh parsley. Enjoy!

Chef’s Insight

To enhance the flavors even more, you can add a splash of white wine to the stroganoff sauce.

Notes

For an added touch, serve with a side of crusty bread to soak up the creamy stroganoff sauce.