Kale & Mushroom Stroganoff Recipe

This meal provides hearty flavor and texture, and it’s comforting without any guilt!
Overview
Total time: 10 M 50 S
Servings: 5
Calories: 120
Ingredients
- 2 tsp. olive oil
- 1 onion quartered
- 3 cloves garlic
- 6 cups mushrooms divided
- 4 cups kale chopped
- 1 cup vegetable stock
- 1 tbsp. Worcestershire sauce
- 1 tbsp. smoked paprika
- 1 tsp. kosher or sea salt
- 8 oz. plain coconut yogurt
Nutritional Information
- Serving Size: ⅔ cup
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 720mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 8g
- Protein: 6g
Instructions
- Add onion and garlic to WildSide+ jar and secure lid. Press "Pulse" 3-4 times until onion and garlic are chopped to desired texture.
- In medium saucepan, sauté onion and garlic in olive oil until vegetables are tender and aromatic.
- Add 3 cups mushrooms to WildSide+ jar and secure lid. Press "Pulse" 4-5 times to chop the mushrooms.
- Slice remaining 3 cups mushrooms into thin slices. Add mushrooms, kale, vegetable stock, Worcestershire sauce, paprika, salt, and pepper to onions and garlic and simmer 5-10 minutes until mushrooms and kale are tender.
- Add coconut yogurt and stir until incorporated and creamy.
- Garnish with chives and serve over cooked egg-less pasta or brown rice.
Notes
For a vegan option, you can substitute the Worcestershire sauce for one of these vegetarian soy sauce, oyster sauce, Worcestershire sauce or Braggs Amino Acids.
The Worcestershire sauce adds umami so you can substitute it with anything that would add this like soy sauce, vegetarian oyster sauce, Braggs Amino Acids, doenjang, etc.
No you must use Wister shire there are no anchovies in Wister shire
Where do you find coconut yogurt?
Thank you for bringing this to our attention. We have removed the "vegan" label from this recipe.
Hi Caroline. You can use regular paprika.
Leave a comment