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

1. Chop and fry the onion in the oil until it begins to turn golden
2. Add and gently fry the mushrooms until they turn soft and brown. 
3.  Add the lentils, season-all, pepper, mushroom ketchup, onion powder and paprika, and continue to fry for around 5 minutes.
4. Make up the vegetable stock, and add this to the pan. Simmer for around 10 minutes.
5.  Add the nutritional yeast to the pan along with the plant-based cream and the leafy greens.
6. 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!)
7. Serve with rice, and extra cream if desired.