Start by prepping your ingredients. Chop the mushrooms and the onion.
Sauté the mushrooms and the onions in 40g of vegan butter until golden. Add the dijon mustard, vegetable broth, soy sauce, and coconut cream. Allow simmering for about 10 minutes.
Sauté the Oumph and season to taste with salt and pepper.
Make a slurry with 1 tbsp of coconut flour and 2 tbsp of water and add to the pan. Let the stroganoff thicken on the pan for a few minutes.
Add the Oumph to the pan and set aside while preparing the Cauliflower mash.
Start by steaming the cauliflower and parsnips until softened.
Put the cauliflower and parsnips in a food processor/blender and add the vegan butter, pressed garlic, vegan parmesan cheese, and coconut cream. Add salt and pepper to taste. Mash the cauliflower and parsnips until smooth. You may need to stop and scrape down the sides to get all of the mash extra smooth.
Heat the oven to 180°C. Pour the stroganoff in an ovenproof dish and top with the mash. Bake for 15-20 minutes or until the mash is baked and golden.
To get some extra crispy and golden tops on the mash switch your oven to grill for the last few minutes. Just keep an eye on it to make sure it doesn't burn.
Garnish with fresh parsley, spring onion and a little sprinkle of vegan parmesan.
This stroganoff is perfect serves with a side of fresh salad and sautéed green beans.