Mushroom Stroganoff
This is a vegan take on beef strog. It is easy to make,
tastes delicious and is quite versatile.
Ingredients
1 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
half a yellow pepper, diced
250g button mushrooms, sliced
1 tsp dried coriander
1 tsp mixed spice
400ml tin of coconut milk
Method
Gently fry the onion, garlic and yellow pepper in the olive
oil for a couple of mins until starting to soften.
Add the mushrooms, turn the heat up and cook until starting
to brown.
Add the rest of the ingredients, stir well, season to taste
and reduce the heat so that it bubbles gently for 20 to 30 mins,
stirring occasionally. (The sauce should reduce and thicken to
a lovely creamy consistency.)
That's it!
Notes
This is lovely with a mix of white and brown mushrooms too. Serve
with boiled rice, salad tossed in vinaigrette and
garlic bread (made with vegan marg or olive oil). Yum!
(from: http://www.veganvillage.co.uk/recipes/stroganoff.htm)
Vegan Mushroom Stroganoff
This is a fast, easy recipe that can be made for a weeknight dinner.
Ingredients:
1 medium onion, chopped
1 clove garlic, minced
1 pound mushrooms, thinly sliced
2 tablespoons lemon juice
1 tablespoon dried tarragon (it's even better with fresh tarragon to taste if you have it)
1 tablespoon paprika, sweet
1 cup vegetable broth (I use low or no salt)
2 tablespoons tahini (I often substitute raw unhulled sesame seeds and blend with the broth)
1 medium onion, chopped
1 clove garlic, minced
1 pound mushrooms, thinly sliced
2 tablespoons lemon juice
1 tablespoon dried tarragon (it's even better with fresh tarragon to taste if you have it)
1 tablespoon paprika, sweet
1 cup vegetable broth (I use low or no salt)
2 tablespoons tahini (I often substitute raw unhulled sesame seeds and blend with the broth)
In
a non-stick skillet, water sauté the onion and garlic briefly, then add
the sliced mushrooms, and cook until the mushrooms are soft.
Add
lemon juice, tarragon, and paprika and mix well. Warm the broth
briefly in the microwave if it's cold, then blend with the tahini in a
blender. If you have a high speed blender like a Vita-mix you can
easily substitute 4 TBSP raw sesame seeds and blend with the broth, then
add to the skillet with the mushrooms.Mix together well and bring to a low simmer to blend the flavors.
Makes approx. 4 servings. Serve with noodles, over a baked potato, on toast, or on steamed greens.
(from: http://blog.susanscooking.com/2009/10/13/vegan-mushroom-stroganoff.aspx)
