Mushroom Stroganoff
I only ever had mushroom stroganoff once before going vegan, which was coincidentally before I liked mushrooms, so I didn't really think much of it until now. Today I decided to try and make my own and prove my past self wrong. (Spoiler: it worked!)
This made 3 portions and took around half an hour to make. I served mine with rice and it made a lovely evening meal. I also added lentils which made it go further, and added some tasty protein.
Ingredients
- 400g mushrooms (any kind, a mix of half normal and half shiitake works really well)
- 1 red onion
- 200ml vegetable stock
- 235g / one can green lentils
- 1/2 tbsp smoked paprika
- Splash of mushroom ketchup (can sub for soya sauce if not soy free!)
- 1 tbsp Nutritional Yeast
- 1 tsp onion powder/granules
- 125ml oat cream
- 2 tsp vegetable oil, for frying
- 2 tsp vegan white cooking wine (optional but makes it a little bit fancy!)
- Handful of green leafy veg (I use kale or spinach!)
- Pepper and season-all, for seasoning
Method
- Chop and fry the onion in the oil until it begins to turn golden
- Add and gently fry the mushrooms until they turn soft and brown.
- Add the lentils, season-all, pepper, mushroom ketchup, onion powder and paprika, and continue to fry for around 5 minutes.
- Make up the vegetable stock, and add this to the pan. Simmer for around 10 minutes.
- Add the nutritional yeast to the pan along with the plant-based cream and the leafy greens.
- Simmer until the sauce thickens. (If it doesn't thicken on its own, mix 1TSP of flour with enough water to form a thin solution, and stir this in while the pan is on the heat. The sauce should become thick very quickly!)
- Serve with rice, and extra cream if desired.
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