CLASSIC MUSHROOM STROGANOFF

 

INGREDIENTS

1 CUP TVP

1 CUP beef style stock

50g vegan butter

2 TBSP olive oil

1 brown onion, sliced

800g mushrooms, sliced thick

1 TSP caraway seeds

3 garlic cloves, minced

1 TBSP smoked paprika

1 TBSP regular paprika

1 TSP salt

Cracked pepper

2 TBSP tomato paste

1 TBSP plain flour

2 CUPS vegetable stock

2 TBSP vegan worcestershire sauce

2 TBSP soy sauce

1 TBSP red wine vinegar

1 TBSP wholegrain mustard

125ml vegan soy cream (or soy milk)

2 TBSP fresh dill, chopped

400g pasta, cooked

Parsley

INSTRUCTIONS

  1. In a heat-proof bowl, soak the TVP in hot stock and set aside.

  2. In a large pot, add the butter and oil, and melt over medium-high heat.

  3. Add in the onions and caraway seeds and cook for about 3-4 minutes until onions begin to soften.

  4. Stir in the garlic and cook for 1 minute, or until fragrant. Add the mushrooms, salt, pepper, and cook until the mushrooms are nicely browned, about 8 minutes.

  5. Stir in the paprika and tomato paste and cook for 30 seconds, then add the flour and cook for a further minute - stirring constantly to prevent sticking.

  6. Stir in the stock, worcestershire, soy sauce, vinegar and mustard. Bring to a boil and simmer for 10 minutes. Add in the dill and cook for a few more minutes.

  7. Remove from heat and allow to cool a bit before adding in the soy cream. Serve on a bed of pasta with a garnish of fresh parsley.