“Vegan Creamy Mushroom Stroganoff with Quinoa”

Allergens

Nuts (Cashews), Vegetables (Onion, Garlic)

Ingredients

• 16 oz white button mushrooms 1 medium onion 2 cloves garlic 8 oz vegan cream cheese 1 cup raw cashews 1 cup vegetable broth 2 cups cooked quinoa 2 tbsp olive oil Salt and pepper to taste 2 tsp fresh parsley, chopped

Instructions

1. Finely chop the mushrooms, onion, and garlic.
2. In a large pan, heat olive oil over medium heat. Add the onion and cook for 3 minutes until translucent.
3. Add garlic and cook for an additional minute.
4. Add chopped mushrooms to the pan and cook until they release their liquid and become tender, about 8 10 minutes.
5. In a blender, combine cashews, vegan cream cheese, vegetable broth, salt, and pepper. Blend until smooth and creamy.
6. Pour the cashew cream into the pan with mushrooms and onions, stirring to combine. Cook for 3 4 minutes until heated through.
7. Serve over cooked quinoa and garnish with fresh parsley.

Chef’s Insight

To enhance the aroma, add fresh thyme or rosemary to the dish while cooking the mushrooms.

Notes

For added texture, consider sprinkling toasted walnuts or almonds over the top of the finished dish.