Hello beautiful people, I hope you’re all doing well.
Beef stroganoff is one of my all time favorite dishes – it’s what I ask my mum to make me every year on my birthday. Since it’s meat free month (and since I don’t cook or eat meat at home), I thought I’d give mushroom stroganoff a go!
Of course, it’s not exactly the same – but it’s a really tasty dish that is easy to make, healthier for the planet and our bodies and also, did I mention it’s delicious?
Ingredients (serves 3-4)
2 tablespoons olive oil
1 small onion / shallot , finely chopped
2 cloves garlic, finely chopped
300g sliced mushrooms
1 kallo veggie cube
1 tablespoon tamari (or soy sauce)
250ml Alpro cooking cream (or other cooking cream of choice; half amount if using full fat cream)
Cooked rice (3-4 portions)
To a large pan, add olive oil and shallot. Cook for a couple of minutes then add garlic, paprika, and mushrooms.
Cook for 10-15 minutes, stirring frequently. The secret to a flavorful sauce is cooking the mushrooms for a long time and making sure to brown them. While cooking mushrooms, a lot of liquid is released. Cooking this down ensures a lot of rich flavor.
Now add water, stock cube, tamari and cook for an additional 5-8 minutes. Finally, add Alpro cooking cream and simmer for a final 5 minutes.
Serve with rice and fresh parsley and enjoy!
We love this dish at home – it’s so simple, rich and flavorful! It’s lighter in calories and fat than the original and also a great addition to your meat-free meal repertoire!
That’s it from me for today – I’ll be back with a new blog post Every Single week
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