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Thinly Spread

Vegan Mushroom Stroganoff

A super easy midweek dinner this Vegan Mushroom Stroganoff combines big flavours and fabulous texture for a warming, satisfying meal. It is perfect served with mashed potatoes, pappardelle pasta, polenta or rice!
1
8
1 hr
TOTAL TIME
594
CALORIES
$2.67
PER SERVING
Vegan Mushroom Stroganoff
Ingredients
16 INGREDIENTS
4 SERVINGS
Coconut Milk
8 1/2 ml coconut milk
Vegan Sweet Sherry
1 2/3 ml vegan sweet sherry
Fresh Thyme Leaves
1 tbsp fresh thyme leaves
finely chopped
Olive Oil
1 tbsp olive oil
Salt And Black Pepper
salt and black pepper
to taste
Smoked Paprika
2 tsp smoked paprika
Tin Butterbeans
14 g tin butterbeans
drained and rinsed
Soy Sauce
1 tbsp soy sauce
Leeks
7 1/8 g leeks
trimmed and sliced
Shiitake Mushrooms
1 3/4 g shiitake mushrooms
sliced thinly
Dried Porcini Mushrooms
1/8 g dried porcini mushrooms
Vegan Vegetable Stock Cube
1 whole vegan vegetable stock cube
Boiling Water
3 3/8 ml boiling water
Chestnut Mushrooms
7 1/8 g chestnut mushrooms
sliced thickly
Garlic
2 cloves garlic
finely chopped
Mini Portobello Mushrooms
3 1/2 g mini portobello mushrooms
sliced thickly
Directions
9 STEPS
20 min
PREP TIME
40 min
COOK TIME
1 hr
TOTAL TIME
View Directions on Thinly Spread
Health Info
Macros
80g
CARBS
19g
FAT
26g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT