Vegan Mushroom Stroganoff

Ingredients for 2 servings:

• 2 onions
• 4 garlic cloves
• 400 g mushrooms
• 1 handful of parsley
• Oil for frying
• e.g. salt and pepper
• 2 tbsp soy sauce
• 2 tsp paprika powder
• ½ tsp nutmeg
• 2 tsp mustard
• 500 ml vegetable stock
• 200 ml plant-based cream (Plant Cream Cuisine)
• 230 g pasta shells

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

a quick one-pot dish for everyday use

Peel and dice the onions and garlic cloves. Clean and thinly slice the mushrooms and chop the parsley. Heat a little oil in a large, deep frying pan. Add the onions and mushrooms and sauté for 10 minutes. Season the mushrooms lightly with salt and pepper. After 5 minutes, add the garlic. Deglaze with the soy sauce. Then stir in the paprika, nutmeg, and mustard. Add the vegetable stock, plant-based cream, and noodles. Bring the sauce to a boil, then reduce the heat and simmer with the lid on until the noodles are tender. Stir frequently to prevent burning. If there is not enough liquid, add a little more vegetable stock. Finally, stir in the chopped parsley.