Mushroom Stroganoff

25min · 4 servings This creamy, rich and hearty mushroom stroganoff is the perfect cosy winter meal! Made with coconut milk instead of dairy cream, it's vegan friendly, super easy and made with just one pot. A delicious plant-based dinner that can be served over pasta, mashed potatoes or rice. Ingredients • 600 g mushrooms quartered • 2 brown onions diced • 6 cloves garlic minced • 1/4 bunch parsley roughly chopped • 4 tbsp nutritional yeast • 800 ml coconut milk • 2 tbsp olive oil extra virgin • 2 tbsp dijon mustard • 2 tbsp soy sauce • 2 tsp thyme • 2 tsp smoked paprika • pinch of salt To serve • 2 cups white rice cooked to packet instructions • 4 stalks spring onion sliced, optional

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