Exquisite Vegan New Zealand Lunch: Mushroom Stroganoff Over Quinoa with Roasted Asparagus

Allergens

Soy (soy sauce)

Ingredients

• 1. 2 cups cooked quinoa 2. 2 cups sliced button mushrooms 3. 1 medium onion, finely chopped 4. 2 cloves garlic, minced 5. 1 cup vegetable broth 6. 1/2 cup unsweetened almond milk 7. 1 tablespoon tomato paste 8. 1 teaspoon soy sauce 9. 1 teaspoon Dijon mustard 10. 1 teaspoon freshly ground black pepper 11. 1 pound asparagus, trimmed and halved 12. 2 tablespoons olive oil 13. Salt, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss the asparagus with 1 tablespoon of olive oil and a pinch of salt. Spread on a baking sheet and roast for 12 15 minutes, or until tender and slightly browned.
2. In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. Stir in the mushrooms, cook until they release their moisture and begin to brown.
4. Add the vegetable broth, tomato paste, almond milk, soy sauce, Dijon mustard, and black pepper. Simmer for 5 7 minutes, or until slightly thickened. Season with salt to taste.
5. To serve, place a generous portion of quinoa on each plate. Pour the mushroom stroganoff over the quinoa, and top with roasted asparagus.

Chef’s Insight

1. Choose fresh, earthy button mushrooms for the best flavor and texture in the stroganoff.

Notes

Feel free to adjust the seasoning to your taste.