Mushroom stroganoff (vegan)

Mushroom stroganoff

This is a hearty, warming vegan version of a classic dish with all the flavour and richness you’d expect from a stroganoff. Any variety of mushroom could be used here, or even a combination, but the key is to keep the mushrooms thickly sliced to give them a ‘meatier’ bite. Cashew nut cream is genius in this dish (recipe below), giving it that creamy, velvety consistency that’s so comforting. Served on a pile of rice this is proper ‘eat by the fire on a cold night’ bowl food. Given the powerhouse of nutrients you find in mushrooms you can dig in knowing you’re eating for comfort, enjoyment and health.

Serves 4

1 large onion chopped
3 cloves garlic finely sliced
2 tbsps olive oil
650g mushrooms thickly sliced
1 tbsp paprika
1 tsp thyme
1 tsp sea salt
Ground black pepper
2 tsps Dijon mustard
Half pint vegetable stock
1 tbsp soy sauce

To make:

  1. Sauté the onion and garlic in the olive oil for 5 minutes
  2. Add the mushrooms, salt, pepper, thyme and paprika and stir through. Sauté for a further 5 minutes
  3. Add the mustard, stock and soy sauce and stir well. Bring to a gentle simmer for 15 mins
  4. Add the cashew nut cream and stir well – return to a gentle simmer for a further 5 minutes. The stroganoff will thicken nicely at this stage – if it thickens too much, add a little extra stock or hot water
  5. Remove from the heat and serve with your rice of choice (a blend of white and wild rice works well here)

Cashew nut cream ( yields 2 cups cream)
Soak 1 cup of cashew nuts overnight in 2 cups of cold water.
Rinse cashews and blitz in a food blender with 2/3 cup fresh cold water for a couple of minutes until silky smooth – scrape down the sides along the way. The final product should have a yogurt style consistency. This can stay covered in the fridge for 2 or 3 days.

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