Vegan Mushroom Stroganoff

This is a wonderful recipe for a yummy high nutrition meal.

Vegan Mushroom Stroganoff:


300 Dried Shiitake Mushroom for high B12 ( slice in half or 1/3 )
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoon olive oil
5 tablespoon soy, oat or coconut cream
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 tablespoon Dijon mustard
1 teaspoon thyme
Salt and pepper to taste
Chopped fresh parsley
Cooked rice or quinoa for serving

(Make sure the ingredients are Bio and choose local)

In a large pan, heat olive oil over medium heat. Add chopped onions until softened, about 3-4 minutes.
Add sliced mushrooms and minced garlic. Cook until the mushrooms release their moisture and changes color, about 7-8 minutes.
Add the Soy Sauce over the mushrooms and stir, then add flour over the mushrooms and stir. Cook for 2-3 minutes to remove the raw taste of the flour.

Stir in Dijon mustard, tomato paste, and thyme.
Finish the Stroganoff:
Lower the heat and let the sauce simmer for about 10 minutes or until it thickens.
Season with salt and pepper to taste. Cook for an additional 2-3 minutes.
Serve the mushroom stroganoff over cooked rice or quinoa.
Garnish with chopped fresh parsley
This Vegan Mushroom Stroganoff is rich, creamy, and full of savory mushroom flavor. It’s a comforting and satisfying plant-based alternative to the classic dish. Adjust the seasonings according to your taste preferences, and enjoy!

This meal has very high amount of protein, B12 and many other vitamins. Thanks to the dried mushrooms.
Feel free to add some Smoked Tofu if you like to get more protein. Slice them long and slim and add at the begining with onions.