Vegan Mushroom Stroganoff | Delicious, and quick to make! | Dinner in 30 minutes

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds richness while being lower in calories.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese provides a similar umami flavor.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

Welcome to the episode; the goal is to make a meal in 30 minutes.

Show baby button mushrooms and dried lion's mane mushrooms, which have been soaked for a couple of hours.

Prepare beef-flavoured stock to boost flavor and pour it over the soaked mushrooms, pinning them in place to keep them submerged.

Cook red rice by boiling it for 20 minutes, stirring it once and then simmering with the lid on.

Cut the ends off two white onions, peel them, and dice them into large pieces for speed.

Heat about 1 tablespoon of olive oil in a large skillet.

Add the diced onions to the hot oil and sauté for about 7 minutes until they are translucent and soft, stirring occasionally to prevent burning.

Clean the mushrooms with a paper towel to avoid waterlogging them.

Add 400 grams of button mushrooms to the sautéed onions and stir them in, allowing them to cook down for a few minutes until they release liquid.

Add about half a teaspoon of garlic granules and about a teaspoon of dried thyme to the mushrooms, along with a pinch of salt and black pepper, and continue cooking.

Check the rice, which should be done in about 30 minutes instead of the packet's 20 minutes, and let it cook for a couple more minutes.

Squeeze excess stock from the soaked lion's mane mushrooms, tear them into chunks, and add them to the skillet with the other mushrooms.

Add coconut cream to the skillet, stirring it in to create a rich base for the stroganoff.

Add the lion's mane mushrooms to the skillet and stir them in.

Drain the cooked red rice and set it aside.

Add about a teaspoon of Henderson's relish to the skillet for flavor and stir it in, adjusting to taste.

Add a bit of plain yogurt to the skillet for tanginess, mixing it in well.

Add a large pinch of MSG to enhance umami flavor and stir it in.

Add drained chickpeas to the skillet and mix them in, cooking for a few minutes to warm them through.

Squeeze in some lemon juice to brighten the dish and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens