Mushroom Stroganoff has been on my vegetarian menu for years. The mushrooms 🍄 work wonderfully well with the nutmeg and creamy yogurt sauce. But, I’ve been dying to try a vegan version and see if coconut cream and a dash of nutritional yeast would offer a suitable
flavour and produce a delectable vegan version of this comfort dish. Well, I must report that the vegan stroganoff worked fabulously, I think it actually tasted better than the vegetarian version.
So not only is this dish good for the figure, it’s also super nutritious, nearly effortless to make and to top it all it’s marvelous tasty, too 😋
Ingredients
Serves 2-3
_200g of mixed mushrooms
_Can of coconut cream
_1 medium red onion
_1 clove garlic
_1 level teaspoon of nutmeg
_ ½ teaspoon cumin
_1 level teaspoon of marmite or nutritional yeast
_Handful of Italian Parsley
_Freshly ground black pepper and salt to taste
_Vegetable stock cube or powder
_ ½ cup frozen or fresh green peas
_3 tablespoons of vegetable oil for sautéing (olive)
_White rice for serving (1 cup)
Method
Stroganoff
_Chop mushrooms into chunky pieces
_Quarter the onion and separate the layers
_Dice garlic and parsley
_Add mushrooms to a pan with the olive oil
_Sprinkle a pinch of salt on the mushrooms to help them reduce.
_Sauté over medium heat until a few teaspoons of mushroom water remains (10 minutes), add peas
_Return to heat and sauté for 3 minutes
_Add onions and sauté until semi translucent (must retain a bite worthy crunch)
_Add spices, marmite, crumbled stock cube and garlic, stir to combine
_Return to heat and sauté for 1 minute to sear garlic. Stir continuously to prevent sticking
_Pour coconut cream into pan while it’s on the heat to deglaze pan
_Add parsley to the pan one minute before serving. Do not boil the cream
_Serve with white rice a French salad and top with a mixture of diced raw garlic and finely chopped parsley 🌿
Rice
_Add a cup of parboiled rice to a pot of cold, lightly salted water (4 cups of water). Bring to a boil and cook for 10 minutes on high heat. Reduce heat to the lowest setting and simmer until all the water is absorbed and the rice is fork tender. (15-20 minutes). Steam the cooked rice in a colander over a pot of boiling water to keep it hot 🥵
All images are my own shot with an iPad and manipulated using PicCollage and Art Studio
Recipe was developed by me
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The meal looks yummy and thanks for sharing the recipe.
I viewed this from dreemport ❤️
Thanks for reading and for your comment ❤️💕🙃🌺
Mushrooms are the fav ingredients to resemble chicken or meat. Here, the mushroom price is expensive. So I can't get them often :)
I would love to eat big portobello mushrooms that I never taste before :)
Yes, I think that mushrooms are a great substitute, they have great texture and work well in many dishes.
I think it’s dreadful that mushrooms aren’t freely available where you live 😞😢
Perhaps, you could think of growing them? I know lots of people are successful with growing on a small scale, even for profit (Haha, you could probably sell them, too 🍄🌿🍄🌿😋)
I hope that you get to eat the mushrooms of your dreams 🤗🤗🤗🤗🤗🤗💕❤️💕❤️🙃🙃
Hi @itsostylish! Mushrooms will always be super delicious, but prepared in this way, creamy and seasoned, they reach a higher level. Good recipe. Thanks for being part of Plant Power Vegan. Cheers.
Thank you for running this great community 🤗❤️💕
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Looks delicious. I have some foraged mushrooms that woudl be perfect for this - might make it tonight, thanks for sharing!
I think it must be amazing to know which mushrooms to pick in the wild. I’m totally clueless, and stick to store-bought. More than a little envious of the idea of a basket 🧺 of wild mushrooms 🍄 😋
I’d also like to grow them, I know that you do 🙃, must be amazing.
PS: your story should’ve won, I’m most interested as to why it wasn’t chosen 🤔🤔🤔🤔
Do make this it is delish, both with Greek yoghurt or coconut cream
Aw, thanks! It's kind of you to say so. Who knows what criteria they use. I'm not in to win anyway - that would just be a bonus. I just like it when people read my stories and comment. Thanks so much for your support - your comment makes me feel like a winner anyway.
The best thing to do is get yourself a fungi field guide and join a Facebook mushroom group (if you are on Facebook, which I am, mainly for the wild mushroom group ahaha!). Find out when they grow in your area - usually from Autumn to mid winter here, or later - and where, eg pine forests are the best to find saffron milk caps, because they grow there and are hard to mistake for anything else. So once you know what they might look like, you then go see if you can find a few - and then use all the reference points to check. Then I also ask someone in my group to be sure! But once you KNOW, you know! I mean, I only can identify about five confidentally! I'm learning all the time.
Growing them is fun too - like anything, you start by reading instructions online and getting your stuff together - before you know it you're doing it!
I really have never had mushrooms I see them from afar and I am not usually excited to try them , but you just make me salivate
My girl, if you’ve never had a mushroom then you have to do everything in your power to try them. Life is truly dull without the power of mushrooms. Honestly, it’s like magic beamed down from the heavens. Try a mushroom and you’ll never be the same again 🤗❤️💕❤️❤️🤗❤️💕❤️🤗🤗
Your recipe just motivated me to try some, i definitely would
Thank you 🤗❤️💕❤️❤️🤗❤️💕💕
Mushrooms are my favourite, combining rice with mushrooms is absolutely delicious❤
Glad you like it 🤗💓💕
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Thanks