One Pot Vegan Mushroom Stroganoff
An easy low carb and dairy free vegan mushroom stroganoff made in a skillet and ready on the table in under 30 minutes.
Servings: 2 servings
Calories: 392kcal
Ingredients
- 8 oz mushrooms sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons avocado oil or other oil
- ½ cup vegetable stock
- 2 tablespoons nutritional yeast
- 2 tablespoons tahini
- 1 teaspoon thyme
- 1 teaspoon paprika
- ½ cup coconut milk canned
- ½ teaspoon black pepper
- ½ teaspoon salt
Optional to Serve
- 1 pack Palmini Linguine
Instructions
- Heat the avocado oil in a large pan or skillet on a medium heat. Add the onion and garlic and saute for 2-3 minutes until soft.
- Add the sliced mushrooms and cook for a further 5 minutes.
- Add the nutritional yeast, tahini, thyme and paprika. Cover the mushroom mixture and stir for 1 minute.
- Pour in the vegetable stock and coconut milk and simmer for 10 minutes until the sauce thickens. Season with the salt and pepper and adjust seasonings to taste.
- If using Palmini noodles (optional), remove them from the packet and wash them in water. Drain and add to the skillet. Stir into the sauce and cook for 3-4 minutes.
- Serve with chopped fresh parsley on top.
Notes
The nutritional information is for the mushroom stroganoff only, without the Palmini noodles.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 13g | Protein: 12g | Fat: 35g | Fiber: 4g