Vegan Mushroom Stroganoff

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 tbsp butter

2 onions

5 cloves garlic

1 punnet mushrooms

1 punnet exotic mushrooms

250 ml vegetable stock

2 tbsp cornflour (mixed with 3 tbsp cold water)

2 tsp vegan Worcestershire sauce

2 tsp paprika

200g créme fraîche (Oatly)

1 tbsp parsley

Salt

Black pepper

Rice

Directions

Melt the butter in a saucepan over a medium heat.

Fry the onion until soft.

Add the garlic and cook for 1 minute – careful not to burn it! Garlic burns very quickly.

Chuck the mushrooms in and cook until they release a little water and have reduced in size - roughly 5 minutes.

Sprinkle the paprika over the ingredients and stir well.

Pour the stock into the saucepan and bring to a boil, then quickly reduce to a simmer.

Next spoon in the crème fraîche and stir well, whilst watching it melt into the sauce.

Pop in the Worcestershire sauce.

Make sure the sauce is still simmering, then add the cornflour mix, it will thicken up beautifully.

Simmer for 15-20 minutes until the sauce cooks down a bit and you're left with a rich, creamy sauce, the consistency of a thin cream.

Season with salt and pepper (to taste), top with fresh chopped parsley and serve with rice or mashed potato.

Nutrition

• Calories: 277 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Sodium: 562 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 7 g