After stumbling across a recipe on Pinterest for a Vegan Mushroom Stroganoff, I decided to change a few things in the recipe and re create it (after all, that is cooking right?). I used my go to vegan products and whipped up the tastiest stroganoff I’ve ever had (sorry mum). Whoever says vegan food is boring has obviously never eaten proper vegan food.
Not only was it tasty, it was packed full of mushrooms which provides you with a great source of iron, vitamins (D and C) and protein. They are also a great meat substitute because of the meaty texture.
The vegan pasta is also a great source of carbohydrates.
| Ok, Let’s do it ! |
Creamy Vegan Mushroom Stroganoff
400 grams mushrooms (I used portobello, but you can use any type)
1 brown onion
2 handfuls of baby spinach
2 cloves crushed garlic
1 table spoon chickpea flour (can use any type of flour)
3/4 cup vegetable stock
1 tablespoon coconut aminos (can use soy sauce)
2 tablespoons tomato paste
1/2 cup almond milk
1 table spoon coconut butter (I mixed it with the almond milk to make it extra creamy)
1 tea spoon sweet paprika
Salt & pepper to taste
Vegan egg free pasta
Get your pasta on !
Sauté the diced brown onion and garlic in a large fry pan with extra virgin olive oil on low heat.
Once the onion is lightly browned, add the chopped mushrooms.
Cook the mushrooms until they soften and start getting juicy.
Add in tomato pasta, paprika, salt and pepper, parsley and coconut aminos. *mix*
Add in the chick pea flour and mix again (this will thicken everything).
Add in the vegetable stock and simmer for 3 minutes.
Add the almond milk (and any other vegan cream you like – I added the coconut butter to the almond milk to make it thicker and creamier).
Simmer for 5 minutes or until the sauce is rich and creamy.
Stir through baby spinach.
Mix through the pasta and served with some steamed greens.
Done. Have a great day everyone and eat well !
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