The weather is turning cold at Plant Health Man HQ so my mind is starting to turn to comfort food options.
This mushroom stroganoff certainly fitted the bill.
It’s cheap, easy to make, delicious and will definitely warm up your tummy when it’s cold.
- 375 grams of large mushrooms
- 4 low GI potatoes
- 4 brussel sprouts
- 4 broccoli florets
- 1 carrot
- 1/2 cup of beans
- 1 cup of diced onion
- 1 clove of garlic
- 2 tablespoons of dried thyme
- 2 teaspoons of vegetable stock powder
- 3 teaspoons of plant based gravy
- Lite salt, white pepper and black cracked pepper
- 1 1/2 cups of water
- 1 tablespoon of plant based butter
Start by making a stroganoff roux. Place garlic, thyme, vegetable stock powder and 1 teaspoon of vegan gravy powder into a non-stick pan on high. Stir and mix together for a few minutes. Add 1/2 cup of water and continue to stir for a few more minutes.
Add the diced onion and cover in roux mix.
Place the remaining two teaspoons of gravy mix in boiling hot water and stir until it thickens. Tip into the pan and stir.
Chop mushrooms into large slices and add into the pot. Once the liquid starts to bubble turn down and simmer until the sauce has reduced and is thick.
While the stroganoff is cooking, steam potatoes, broccoli, carrot, beans and brussel sprouts.
Once potatoes are steamed mash adding some lite salt, cracked black pepper and plant based butter.
Plate up and enjoy.