Vegan Stroganoff

14 Ingredients

Number of servings

250grams egg-free spiral pasta
2tablespoons extra virgin olive oil
1 brown onion, coarsely chopped
4 clove garlic, crushed
500grams portobello mushrooms, cut into 1cm-thick slices
1 1/2tablespoons vegan margarine spread
1tablespoons plain flour
1tablespoons ground paprika
2tablespoons tomato paste
1tablespoons dijon mustard
3/4 cup vegetable stock
270milliliter canned coconut cream
1 lemon, juiced
1/4 bunch continental parsley, leaves picked, finely chopped

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A classic family-friendly dinner made vegan. This rich and creamy mushroom stroganoff is easy to make and ready in 25 minutes.

While every care has been taken to ensure that this recipe is vegan, always check labels as ingredients differ from brand to brand.

Method

Step 1 of 3

Cook pasta in a pan of salted, boiling water according to packet instructions. Drain.

Step 2 of 3

Meanwhile, heat oil in a large, deep frying pan over medium heat. Cook onion and garlic, stirring occasionally, for 3 minutes or until onion softens. Add mushrooms and season. Add 1/4 cup water and cook, stirring occasionally, for 10 minutes or until mushrooms soften and liquid has evaporated.

Step 3 of 3

Push mushroom mixture to one side of pan. Add spread to empty side of pan and allow to melt. Sprinkle over flour and paprika and stir until combined. Add paste, mustard and stock and stir to combine. Cook, stirring occasionally, for 3 minutes or until sauce is thickened. Stir mushrooms into sauce, then add coconut cream and lemon juice, then stir to combine. Stir in pasta and cook for 2 minutes or until heated through. Serve sprinkled with parsley and seasoned with pepper.