Vegan Russian Dinner: Mushroom Stroganoff Over Quinoa with Sautéed Kale
A flavorful russian dinner perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup quinoa, uncooked 2 cups water 1 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 16 oz cremini mushrooms, sliced 1 cup vegetable broth 1 tbsp tomato paste 1 tsp Dijon mustard 1/4 cup fresh parsley, chopped 1/2 tsp paprika Salt and pepper to taste 2 cups kale, chopped 1 tbsp lemon juice
Instructions
- a. Cook the quinoa according to package instructions, then set aside. b. In a large pan, heat olive oil over medium heat. Add onion and garlic, cooking until softened. c. Stir in mushrooms and cook until they release their moisture and become tender. d. Pour in vegetable broth and bring to a simmer. Add tomato paste, Dijon mustard, paprika, salt, and pepper. Let the mixture reduce for a few minutes. e. Stir in fresh parsley and remove from heat. f. In another pan, sauté kale with lemon juice until tender. Season with salt and pepper. g. To serve, place a bed of quinoa on each plate, followed by the creamy mushroom stroganoff sauce. Top with sautéed kale.
Chef’s Insight
This recipe highlights how vegan dishes can be rich in flavor and satisfying without compromising on taste or texture.
Notes
Feel free to add more vegetables to the dish for added nutrition and flavor.