Vegan Mushroom Stroganoff
Serving Size: 10
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
Recipe by:
Cook Times
Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top StoveIngredients
- 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
Instructions
- 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!
Reheating Instructions
Heat in the microwave on medium-high power until heated through, or in a sauté pan over medium heat.
Nutrition
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