Delicious
Gluten & Dairy Free Cooking!
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Vegetarian
Nut Free
Egg Free
Mushroom Stroganoff
This is a quick and easy vegetarian dinner that is so flavourful!
This is a great dish to bring to a family dinner!
~ Gluten & Dairy Free ~
Makes 4-6 Portions
Quick & Easy!
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Ingredients:
1 1/2 cups raw basmati rice or cauliflower rice*
2 onion, chopped
2 tbsp olive oil or vegan butter
4 cups mushrooms, chopped
1 tbsp paprika
2 tbsp Worcestershire sauce or vegetarian alternative
1 1/2 cups vegetable broth
5 tbsp full fat coconut milk
Option: Garnish with a sprinkle of chopped green onion or chives
1) Prepare rice (or cauliflower rice) and set aside.
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2) Sauté onions in oil or vegan butter for 5 minutes. Add mushrooms and paprika and cook on medium-high heat for 5-7 minutes.
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3) Add Worcestershire sauce and vegetable broth, bring to a boil. Let the sauce thicken and boil for about 5 minutes. Then let the sauce simmer a few minutes to allow it to thicken. Add in coconut milk.
4) Serve sauce on cooked rice or on cauliflower rice.
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Ready in less then 30 minutes.
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So much flavour!
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How to make *Cauliflower Rice
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Ingredients:
1 small head cauliflower, raw
1 small onion, chopped
2 tbsp olive oil
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Ingredients for sauce:
2 tbsp low-sodium gluten-free tamari or soy sauce, or coconut aminos
1 tsp sesame seed oil
1 tbsp olive oil
1/4 tsp pepper
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1) Cut cauliflower into pieces. Using a food processor pulse cauliflower until it is crumbly. Be careful not to over blend as it will become mushy.
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2) In a large frying pan, on medium heat, add olive oil and onion. Cook until tender, about 5 minutes.
3) Add cauliflower to onions and continue to stir fry.
4) In a small dish mix together the sauce and pour over the cauliflower mixture. Cook for about 5-10 more minutes, until onions and cauliflower are tender.
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