Mushroom Stroganoff (Ve)
Fresh, healthy and hits the spot. The total time needed for this recipe is just 30 minutes, including prep and cook time - bliss! Perfect for a weeknight dinner.
Ingredients (serves 4 portions):
Garlic (4 cloves)
Carrots (2 medium sized)
Portobello mushrooms/button mushrooms (500g)
Fresh Cherry/Plum Tomatoes (200g)
Rice flour (3 tbsp)
Vegetable stock (2.5 cups or 600 ml)
Nutritional yeast (5 tbsp)
Low sugar coconut yogurt (6 tbsp)
Salt (to taste)
Pepper (to taste)
- On medium heat sauté finely chopped onion, garlic, and chili.
- Add chopped carrots and tomatoes followed by mushroom. Stir and cook until softened. 3. Then add rice flour and mix for 1-2 minutes before gradually adding the vegetable stock. Keep stirring until the sauce starts to simmer. Simmer for 5-9 minutes, at this point the sauce should start to thicken.
- Meanwhile, cook pasta according to package instructions.
- After the pasta sauce shows signs of thickening, add nutritional yeast followed by coconut yogurt. Stir to combine.
- Season the sauce according to preference.
- Add the cooked pasta with the sauce and toss together. Serve as it is or garnish with basil and crushed nuts. Bon appétit!
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