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Vegan Mushroom & Red Pepper Stroganoff

Here is a recipe for my dairy-free Mushroom and Red Pepper Stroganoff. I developed the recipe around a year a go but recently introduced it to the menu at work. It's such a lovely comforting dish and seeing as it the first day of September and Autumn I thought there was no better time to share it with you guys!

(This recipe feeds 3-4 depending of portion size so feed your family, friends or freeze)

You will need:

1 large Onion (red or white)

3 cloves of Garlic

2 Red Peppers

250g of Button Mushrooms ( a whole punnet)

A handful of Cashew Nuts (toasted- for garnish)

1 tin of chopped Tomatoes

Approx 100ml of Alpro/Oatly Single "Cream" (depending on how creamy you want it- I just kept adding it as I went along)

1 tspn of Paprika

1/2 a tspn of Cayenne Pepper

1/2 tspn of Oregano

A handful of fresh Parsley to garnish

Salt and pepper to season


Approx 100g of Brown Rice per person


1 medium pan

2 large pans

1 small frying pan

1 kettle

1 chopping board

1 sharp knife

1 can opener

1 colander

1 mixing spoon

1 hand blender/ food processor


Firstly fill the kettle and turn on ready for cooking the Brown it takes forever Once the kettle has boiled, pour the water into the medium sized pan and place on to hob

Turn on to medium heat add the Brown Rice and cook for around 30 mins

Meanwhile start to peel and dice the Onion and Garlic, then place in the large pan with a splash of Oil and turn on to medium heat

When the veg is soft add the Paprika, Cayenne Pepper and chopped Tomatoes and blend until smooth

Then wash and roughly chop up the Mushrooms, Red pepper and Chilli (optional) and add to second pan with Oil and Oregano sauté for 5 minutes before adding to the Tomato sauce Now season with Salt & Pepper and add Cream Stir the Rice to make sure it isn't sticking to the bottom of the pan

Let the Stroganoff cook down around 10 minutes, so that the sauce thickens, but not too much (add some water if if it gets too thick)

5 minutes before serving place the Cashew Nuts and a pinch of Salt in the small frying pan on a medium heat and lightly toast until golden brown, be careful not to burn them

Check if the rice is ready, and drain using the sift if so. Then you can dish up the stroganoff, and add the toasted Cashews as well as a handful of fresh Parsley and enjoy


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