Mushroom Stroganoff With Fluffy Mashed Potato

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mushroom stroganoff with fluffy mashed potato

ingredients for the mushroom stroganoff:
• 1 red onion
• 2 cloves garlic
• some ginger
• 300g mushrooms
• coriander
• thyme
• 120ml vegetable stock
• 4tbsps yoghurt – i tend to use alpro plain almond yoghurt
• salt
• pepper

ingredients for the mashed potato:
• some potatoes
• vegan butter
• sea salt
• black pepper

method for the mushroom stroganoff:
1. sauté the onion in a pan using a little water or a splash of olive oil on a medium/high heat setting until soft
2. add in the mushrooms, garlic and ginger, and cook for 6 mins until the mushrooms are almost soft
3. add in some thyme and cook for another minute until fragrant
4. pour in the vegetable stock and let it simmer on a low heat setting for about 5mins or until it thickens
5. take the pan off the heat then stir in the yoghurt until creamy
6. season with salt and pepper and garnish with chopped coriander
7. serve with mashed potato

method for the mashed potato:
1. peel your potatoes and place in a large saucepan, covering with water
2. bring to a light boil over high heat and add in 1tsp sea salt
3. leave to cook for 25 minutes, or until very tender
4. drain the potatoes and place them back in the hot saucepan off the heat for a minute in order to allow any additional water to evaporate
5. mash the potatoes
6. add in some butter, salt and black pepper, whilst stirring to combine

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