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Creamy, full of flavour and SO tasty, this vegan mushroom stroganoff is made all in one pan for a speedy meal that's perfect for lunch or dinner! It's rich, warm and hearty and totally delivers on flavour | Recipe on thecookandhim.com #stroganoff #veganstroganoff #mushroomstroganoff #veganrecipes #veganmeal #easyvegan

Sausage and Mushroom Stroganoff

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 3

Ingredients

2-3 vegan sausages per person
2 tsp olive oil
1 tblsp vegan butter
1 red onion – peeled and finely diced
300g chestnut mushrooms – thickly sliced
1 tsp smoked paprika
1/2 tsp each dried rosemary and thyme
4-5 cloves garlic – peeled and crushed
1 tblsp liquid aminos or soy sauce
1 tsp vegetable bouillon or a stock cube
4 tblsp nutritional yeast
1 cup (190ml) white wine
1/3 cup (80ml) non-dairy cream
Rice, noodles or pasta to serve

Instructions

  1. In a medium/large frying pan cook the sausages with 1 tsp oil until golden and cooked through
  2. Remove from the pan and set aside
  3. No need to clean the pan, add the other 1 tsp oil along with the vegan butter then the chopped red onion. Cook for just a couple of minutes, stirring, until soft and translucent
  4. Add the sliced mushrooms and cook, stirring from time to time, until softened and golden all over
  5. Stir in the paprika, herbs, bouillon, garlic and nutritional yeast
  6. Add the aminos or soy sauce, wine and cream then season to taste
  7. Slice the sausages into bite sized pieces then return to the pan to warm through
  8. Serve with cooked rice, noodles or pasta
  9. Chill any leftovers and store in the fridge. Reheat in the microwave or on the stove until piping hot

Recipe by The Cook & Him at https://thecookandhim.com/recipes/sausage-and-mushroom-stroganoff/