Vegan Asian-Inspired Mushroom Stroganoff

• vegan
• asian-inspired
• mushroom
• stroganoff
• wet-buffet
• Isabella

Introduction

Today's wet buffet recipe embraces the harmony of rich, comforting flavors with a vegan twist. Dive into this Vegan Asian-Inspired Mushroom Stroganoff, a dish that promises to be a heartwarming addition to any meal, blending creamy textures and umami-packed ingredients.

Ingredients

• 500g mixed mushrooms, sliced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 cup coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• Fresh coriander, chopped for garnish
• Cooked rice or noodles, to serve

Instructions

1. In a large skillet, sauté the onions, garlic, and ginger until the onions are translucent.
2. Add the sliced mushrooms and cook until they are browned and tender.
3. Stir in the soy sauce and miso paste, mixing well to coat the mushrooms.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
5. Add the cornstarch mixture to the skillet, stirring continuously until the sauce thickens.
6. Sprinkle in the nutritional yeast and smoked paprika, adjust seasoning as needed.
7. Serve the stroganoff over cooked rice or noodles, garnished with fresh coriander.

Enjoy this delightful Vegan Asian-Inspired Mushroom Stroganoff, perfect for a cozy gathering or a special meal at home. Rich, satisfying, and brimming with flavors, it's sure to be a hit at your wet buffet!

Isabella

Additional Information

Nutritionfacts	Calories: 250 per serving, Fat: 15g, Carbohydrates: 20g, Protein: 8g
Preparation Time	30 minutes
Allergy Information	soy, coconut