Vegan Hungarian Mushroom Stroganoff Over Cauliflower Rice with Paprika-Infused Quinoa

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 oz cremini mushrooms, sliced 1 large onion, finely chopped 3 cloves garlic, minced 2 tbsp paprika 1 cup vegetable broth 1/4 cup tomato paste 1 cup almond milk or other non
• dairy milk 1 tbsp cornstarch 1 tbsp olive oil Salt and pepper, to taste 2 cups cauliflower rice, prepared according to package instructions 1 cup cooked quinoa, infused with 1 tsp paprika Fresh parsley, for garnish

Instructions

1. In a large skillet, heat olive oil over medium high heat. Add onions and garlic, sautéing until translucent.
2. Add mushrooms to the skillet and cook until they release their liquid and become tender.
3. Sprinkle paprika over the mushroom mixture and stir to combine.
4. Stir in vegetable broth, tomato paste, and non dairy milk. Bring to a simmer. e) In a small bowl, mix cornstarch with 2 tablespoons of cold water and add it to the skillet, stirring constantly until the sauce thickens. Season with salt and pepper to taste. f) To serve, divide cauliflower rice among four plates, then top with the mushroom stroganoff. Spoon paprika infused quinoa alongside the stroganoff and garnish with fresh parsley.

Chef’s Insight

The key to this dish is balancing flavors and textures, so don't be afraid to adjust seasoning as needed.

Notes

Make sure to sauté the mushrooms until they release their liquid for a richer sauce.