Vegan Mushroom Stroganoff

For the depth of flavour achieved with this recipe you’d think it would take a lot longer, but it’s ready and in your bowl in well under an hour, and with not a lot too it the ingredient list won’t break the bank. It’s hard to find an excuse not to dig into this delicious dish.

Let’s cook!

Prep time 10mins

Cooking Time 35mins

Serves 4

INGREDIENTS

1 tbsp olive oil

1 large brown onion

700g mushrooms (a mixture of brown & white)

3 tbsp dairy-free butter

3 tbsp flour

2 cups “beef” style broth

1 tbsp soy sauce

1 tsp lemon juice

1 tsp tomato paste

1 tsp thyme

1/2 tsp dried sage

1 tbsp Dijon Mustard

3 heaped tbsps Dairy-Free Sour Cream

Salt & Pepper

Flat leaf parsley chopped

Your favourite pasta

METHOD

Step 1 Cook up your favourite pasta as per the packet’s instructions, once cooked drain and set aside

Step 2 Heat olive oil and butter over a medium-high heat in a large pan then add your chopped onion, cook for 1 min, then add the mushrooms, sage and thyme

Step 3 Cook the mushrooms until golden, scrape all the flavour goodness off the bottom of the pan

Step 4 Add 2 tbsps of flour and stir, cooking for another minute

Step 5 Add the soy sauce, mustard, lemon juice and tomato paste and stir, gradually add the broth, and continue stirring over heat until the mixture becomes thick and bubbly, about 5 mins or so

Step 6 Add the dairy-free sour cream, another tbsp flour and stir on low for 5 mins

Step 7 Continue to simmer on low and once thickened, season with salt & pepper

Step 8 Add your chopped parsley and your cooked pasta, stir through gently until combined and the pasta is warmed through, serve and enjoy!