“Delightful Vegan French Dinner: Mushroom Stroganoff with Lemon Herb Quinoa”

Allergens

Contains no common allergens unless specified.

Ingredients

• 200g white button mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 150g silken tofu
• 1 tbsp olive oil
• 1 cup quinoa
• 1.5 cups vegetable broth
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions

1. a. Begin by rinsing the quinoa under cold water and then adding it to a pot with the vegetable broth. Bring the mixture to a boil, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed and quinoa is cooked. b. In a separate pan, heat olive oil over medium high heat. Add onions and garlic, sautéing for 3 4 minutes until translucent. c. Slice the mushrooms and add them to the pan with the onion mixture. Sauté for an additional 5 minutes or until mushrooms are tender. d. In a blender, combine silken tofu, lemon juice, parsley, and dill, blending until smooth. Pour this sauce over the sautéed mushroom mix and stir well. Season with salt and pepper to taste. e. To serve, spoon lemon herb quinoa onto plates and top with creamy mushroom stroganoff. Enjoy your mouthwatering vegan French dinner!

Chef’s Insight

"The combination of flavors and textures in this dish is truly exquisite, making it perfect for vegans and non-vegans alike."

Notes

"Be sure to fully rinse the quinoa before cooking to remove any bitterness."