This recipe is honestly so simple & so yummy. A traditional Russian Stroganoff consists of Beef and Sour cream but I've subbed those to create a veggie/vegan alternative. It's very similar to an older recipe of mine- but slightly adapted. Perfect winter warm & would also work well as a pie filling.
YUM!
You will need:
Ingredients:
-1 punnet of mushroom
4-6 Portobello mushrooms
-1 large white onion
-4-6 garlic
-1 tbsp of nutritional yeast
-1 tsp of dried thyme
-1 carton of plantbased cream- I would recommend alpro or oatly
-1 tin of chickpeas
-white wine
-fresh parsley
-fresh kale
-lemon
-oil
-salt & pepper
Equipment:
-1 sharp knife
-1 chopping board
-1 large pan
- 1 spoon
-1 garlic crusher
-1 sift/colander
Method:
- start off by peeling and dicing the onion, add to the pan with a splash of oil and sauté
-peel and crush (or finely chop) the garlic and then add too
-add a generous glug of white wine and let it cook off a little
-wash the mushrooms to remove any dirt/dust and roughly chop then add them in, along with the drained chickpeas, thyme, nutritional yeast, salt, pepper and mix in well
-then add in the cream and let it simmer away
-next wash, chop the parsley and kale and add it in and cook down
-finally add a squeeze of lemon and more salt and pepper to taste
aaaaand you're done! - serve with mash, rice or some nice crusty bread and butter.
