Recipe: Vegan Mushroom Stroganoff over PotatoesDescription: A creamy, savory vegan mushroom stroganoff served over tender baby potatoes for a comforting bowl meal.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 500 g baby potatoes, 300 g mushrooms, 400 g canned diced tomatoes, 200 ml coconut milk, 2 tablespoon olive oil, 2 clove garlic, 1 teaspoon cumin, 0.5 teaspoon black pepper, 0.25 cup chives, 1 teaspoon saltInstructions: Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Wash and halve the baby potatoes, then toss them in a bowl with 1 tablespoon of olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25 minutes until golden and tender. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle in the cumin and black pepper, stirring to combine. Add the canned diced tomatoes and coconut milk to the skillet, mixing until combined. Let it simmer for 10 minutes to thicken slightly. Once the potatoes are done, remove them from the oven. Serve the mushroom stroganoff over the roasted potatoes, garnish with chopped chives if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, Vegan, Gluten-Free, Comfort FoodThis Vegan Mushroom Stroganoff over Potatoes recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.