Ingredients
- 2 cups all-purpose flour
- ½ cup KWERKY plant m*lk powder (mixed with 1 cup water)
- ½ cup coconut oil (melted)
- ½ cup maple syrup
- 2 tbsp poppy seeds
- Zest and juice of 2 lemons
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- Handful of chocolate chips
Savoury Vegan Mushroom Stroganoff
This creamy, savory, plant-based Mushroom Stroganoff is the perfect comfort food for dinner. Made with the rich, earthy flavors of mushrooms, a hint of smoked paprika, and the smooth creaminess of KWERKY Plant-Based Milk Powder, this vegan version of the classic dish will impress even the most dedicated meat-lovers! Serve it over pasta, rice, or mashed potatoes for a satisfying and wholesome meal.
Instructions:
-
Prepare KWERKY milk: In a jug, whisk together 2 tbsp KWERKY powder with 200ml water until smooth. Set aside.
-
Cook the onions and garlic: In a large pan, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
-
Add mushrooms: Toss in the sliced mushrooms and cook until they release their juices and become tender, about 8 minutes.
-
Season: Stir in the soy sauce, smoked paprika, and Dijon mustard. Sprinkle in the flour and stir to coat the mushrooms.
-
Make it kreamy: Gradually add the KWERKY milk and vegetable broth, stirring constantly to create a smooth sauce. Cook until the sauce thickens, about 5-7 minutes.
- Finish with flavour: Stir in the nutritional yeast (if using) and season with salt and pepper to taste. Let it simmer for another couple of minutes.
Serve: Garnish with fresh parsley and serve over rice, pasta, or mashed potatoes for a hearty, satisfying meal. Enjoy!
Cooking Time:
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Servings: This recipe makes about 4 servings.
