Vegan Polish Mushroom Stroganoff with Quinoa
A flavorful polish dinner perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 cloves garlic, minced 1 cup vegetable broth 1/4 cup soy sauce 1/4 cup nutritional yeast 1 tbsp tomato paste 1 tsp smoked paprika Salt and pepper to taste 1 cup uncooked quinoa 2 cups water Fresh parsley, for garnish
Instructions
- In a large pan, sauté mushrooms until they release their liquid and become tender. Add onions and garlic, cooking until softened.
- Stir in vegetable broth, soy sauce, nutritional yeast, tomato paste, and smoked paprika, simmering for 10 minutes to thicken the sauce. Season with salt and pepper to taste.
- Meanwhile, prepare quinoa according to package instructions, using water in a 2:1 ratio.
- Combine mushroom stroganoff with quinoa, stirring well to combine.
- Serve hot, garnished with fresh parsley.
Chef’s Insight
This recipe adds a modern, plant-based twist to an iconic Polish dish.
Notes
Feel free to adjust seasonings to your taste