Vegan mushroom stroganoff with sweet potato mash

Vegan mushroom stroganoff with sweet potato mash: creamy, spiced and easy for every day. Quickly cooked with mushrooms, coconut milk, garlic and sweet potato.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 360 kcal per serving
• Protein: 9 g
• Fat: 16 g
• Carbs: 42 g

Ingredients

• 400 g mushrooms
• 400 g sweet potato
• 1 onion
• 2 cloves of garlic
• 200 ml coconut milk
• 1 tbsp olive oil
• 1 tsp paprika
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Peel the sweet potato, cut it into cubes and cook in lightly salted water until soft.
2. Clean the mushrooms and slice them. Finely chop the onion and garlic.
3. Heat the olive oil in a frying pan and soften the onion and garlic briefly. Add the mushrooms and fry until they take on some colour.
4. Season with paprika, salt and pepper. Pour in the coconut milk and let everything reduce over a low heat until creamy.
5. Drain the sweet potatoes and mash them into a smooth purée. Season to taste with salt and pepper.
6. Divide the sweet potato mash between plates and spoon the mushroom stroganoff over the top. Serve piping hot.

Good to know

A dish like this just feels right after a long day. Creamy, warm and uncomplicated. And it reaches the table without much effort.

Swaps

Mushrooms → king oyster mushrooms (a firmer, meatier texture, plus a little protein); coconut milk → cashew butter loosened with water (nutty and creamy, with unsaturated fats and magnesium; contains tree nuts); sweet potato → cauliflower (a milder vegetable mash)

Allergens

Naturally vegan and gluten-free; coconut can be relevant for sensitive people. Season gently for children, and in pregnancy always cook the mushrooms thoroughly.

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