Quick and Easy Plant-Based Dinners Everyone Will Love

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Mushroom Stroganoff

This creamy mushroom stroganoff offers a plant-based twist on the classic dish, providing a rich and hearty meal without any dairy!. This comforting, quick-to-make dinner is perfect for anyone craving a hearty meal that’s both vegan-friendly and full of flavor.

Ingredients (for 4 servings):

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 oz mushrooms (cremini or button), sliced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tbsp soy sauce or tamari
• 1 cup vegetable broth
• 1/2 cup canned coconut milk or any unsweetened plant-based cream
• 1 tbsp flour or cornstarch (optional, for thickening)
• 12 oz egg-free noodles or 2 cups cooked rice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 3-4 min. until softened. Stir in the sliced mushrooms, paprika, and thyme, cooking for 5-7 min. until the mushrooms release their liquid and become tender.
2. Stir in the soy sauce and vegetable broth, bringing the mixture to a simmer. Add the coconut milk, and if you prefer a thicker sauce, whisk in the flour or cornstarch and cook for another 2-3 min. until the sauce thickens.
3. While the sauce simmers, cook the egg-free noodles according to package instructions or prepare rice if preferred.
4. Season the mushroom stroganoff with salt and pepper to taste. Serve over the cooked noodles or rice, and garnish with fresh parsley if desired.