⁣⁣500g mushrooms, sliced⁣

⁣1 small onion, diced⁣

⁣3 cloves garlic⁣

⁣2 tbsp vegan butter⁣

⁣1/4 + 1/2 tsp salt⁣

⁣1/4 tsp pepper ⁣

⁣1 1/2 tsp dijon⁣

⁣6 tbsp full fat coconut milk⁣

⁣1 1/2 tsp corn starch⁣

⁣200ml veggie stock or water⁣

⁣3-4 tbsp chopped parsley⁣

⁣400g pasta of choice⁣


⁣In a deep frying pan, heat vegan butter (or evoo) over medium heat. Add garlic and onion. Cook until onions begin to soften. ⁣

⁣Add sliced mushrooms. Season with 1/4 tsp salt and cook until until liquid evaporates and mushrooms shrink in size. ⁣

⁣In a separate bowl, combine remaining ingredients for sauce with a whisk. ⁣

⁣Add sauce to mushrooms and simmer until it thickens. ⁣

⁣Cook your favourite pasta according to package instructions. ⁣

⁣Top with stroganoff and sprinkle with parsley! Enjoy!⁣