Mushroom Stroganoff has been on my vegetarian menu for years. The mushrooms 🍄 work wonderfully well with the nutmeg and creamy yogurt sauce. But, I’ve been dying to try a vegan version and see if coconut cream and a dash of nutritional yeast would offer a suitable
flavour and produce a delectable vegan version of this comfort dish. Well, I must report that the vegan stroganoff worked fabulously, I think it actually tasted better than the vegetarian version.
So not only is this dish good for the figure, it’s also super nutritious, nearly effortless to make and to top it all it’s marvelous tasty, too 😋
Ingredients
Serves 2-3
_200g of mixed mushrooms
_Can of coconut cream
_1 medium red onion
_1 clove garlic
_1 level teaspoon of nutmeg
_ ½ teaspoon cumin
_1 level teaspoon of marmite or nutritional yeast
_Handful of Italian Parsley
_Freshly ground black pepper and salt to taste
_Vegetable stock cube or powder
_ ½ cup frozen or fresh green peas
_3 tablespoons of vegetable oil for sautéing (olive)
_White rice for serving (1 cup)
Method
Stroganoff
_Chop mushrooms into chunky pieces
_Quarter the onion and separate the layers
_Dice garlic and parsley
_Add mushrooms to a pan with the olive oil
_Sprinkle a pinch of salt on the mushrooms to help them reduce.
_Sauté over medium heat until a few teaspoons of mushroom water remains (10 minutes), add peas
_Return to heat and sauté for 3 minutes
_Add onions and sauté until semi translucent (must retain a bite worthy crunch)
_Add spices, marmite, crumbled stock cube and garlic, stir to combine
_Return to heat and sauté for 1 minute to sear garlic. Stir continuously to prevent sticking
_Pour coconut cream into pan while it’s on the heat to deglaze pan
_Add parsley to the pan one minute before serving. Do not boil the cream
_Serve with white rice a French salad and top with a mixture of diced raw garlic and finely chopped parsley 🌿
Rice
_Add a cup of parboiled rice to a pot of cold, lightly salted water (4 cups of water). Bring to a boil and cook for 10 minutes on high heat. Reduce heat to the lowest setting and simmer until all the water is absorbed and the rice is fork tender. (15-20 minutes). Steam the cooked rice in a colander over a pot of boiling water to keep it hot 🥵
All images are my own shot with an iPad and manipulated using PicCollage and Art Studio
Recipe was developed by me