Kale and Mushroom Stroganoff with Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 4 cups kale, chopped
• 1/4 cup white wine
• 1/4 cup vegetable broth
• 2 tablespoons coconut cream
• 1/4 cup nutritional yeast
• 2 cups cooked quinoa
• 2 tablespoons vegan butter
• Freshly ground black pepper to taste

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the mushrooms, thyme, oregano, paprika, smoked paprika, and sea salt and cook for another 5 minutes.
3. Add the kale and cook for another 3 minutes.
4. Add the white wine and vegetable broth and cook for another 3 minutes.
5. Add the coconut cream and nutritional yeast and stir to combine. Cook for another 3 minutes, stirring occasionally.
6. Add the quinoa and vegan butter and stir to combine. Cook for another 3 minutes.
7. Remove from heat and season with freshly ground black pepper to taste.
8. Serve hot.

Interesting Facts

• This vegan dish is a great source of plant-based protein.
• Kale is an excellent source of vitamins A, C, and K.
• Quinoa is a complete protein, meaning it contains all nine essential amino acids.
• Nutritional yeast is a great source of B vitamins.