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

150ml water

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)

Method

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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Thank you for taking the time to be here and read this ❤️ Until next week, be well xXx