Vegan Mushroom Stroganoff

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Serving Size: 2 cups
Recipe adapted from:
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Cook the brown rice fusilli according to package instructions and set aside.
  • Heat the oil in a skillet over medium-high heat. Cook the onions and mushrooms until soft, about five to eight minutes. Season with salt and pepper. Stir in the vegetable broth and Dijon mustard.
  • In a small bowl, whisk the arrowroot powder with a bit of water until dissolved. Add the mixture to the skillet and lower the heat to a gentle simmer for five minutes.
  • Add the coconut milk and season with more salt and pepper as needed.
  • Divide the brown rice fusilli into bowls and top with the mushroom stroganoff. Enjoy!

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook10
Total Time40 minutes
Recipe Serving Size10



  • 30 ounce dry brown rice fusilli cooked according to package directions
  • 7 teaspoon extra virgin olive oil
  • 3 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 yellow onion large, finely diced
  • 2 pound cremini mushroom sliced
  • 3 1/3 cup vegetable broth
  • 5 teaspoon Dijon mustard
  • 7 1/2 teaspoon arrowroot powder
  • 2/3 cup canned full-fat coconut milk

Cooking Tools Required

Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove
Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through, or in a sauté pan over medium heat.


Calories: 107kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1047mg | Potassium: 488mg | Fiber: 2g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

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