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Vegan Mushroom Stroganoff

October 20, 2017



Last nights dinner creation and One of my favourites that Neil and I always make.



400g brown mushrooms, sliced (Optional if you want a "mock meat" Vegan Chicken Strips (I used @gardein )
40g Nuttelex or other Vegan Butter alternative
1 tablespoons olive oil
1 large brown onion, halved, thinly sliced
2 garlic cloves, finely chopped
1/2 teaspoon sweet paprika
1/2 cup dry vegan white wine (I use an Organic Vegan white wine from Angove)

3/4 cup Vegan Beef Stock/Vegetable Stock · 2 tablespoons tomato paste · 3 teaspoons dijon mustard · 1/4 cup Vegan Sour Cream (I used tofutti brand)

Salt and Pepper to taste

Ad the olive oil and vegan butter to the pan and bring to a medium - high heat. Then add onion and stir until coated for a about a minute. Add the mushrooms and teaspoon of the veggie stock and stir frequently for 5 minutes or until soft. Add the garlic and paprika. Cook, stirring, for 1 minute. Add wine, tomato paste, and mustard to pan. Stir to combine for a minute then add the rest of the stock. Bring to the boil then reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.

Stir in Sour Cream until blended and add your cooked “vegan mock Chicken” if you wish to the sauce to simmer for 1 minute. Serve with Pasta and additional veggies. #vegan #veganrecipes #plantbasedlife #veganfood

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