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Mushroom Stroganoff

  Prep Time: 10mins
  Cook Time: 20mins
  Serves: 4

Ingredients

  • 250g pasta (paradelle or fettucini works well)
  • 3 Tbsp vegan margarine/spread
  • 1 brown onion, finely chopped
  • 1 tbsp garlic, crushed
  • 500g mushrooms, sliced into bite-size pieces
  • 3 tbsp plain flour
  • 2 cups vegetable stock
  • 1 tbsp Dijon Mustard
  • ½ tsp smoked paprika
  • 2tbsp lemon juice
  • 1.5cups frozen peas
  • 1 cup vegan sour cream
  • Salt and Pepper

Directions

Step 1

Cook pasta according to packet instructions.

Step 2

Heat a large frying pan over a medium heat. Add the vegan margarine & chopped onion. Saute until onions are soft (around 3 minutes). Add mushroom and garlic & cook until mushroom are soft.

Step 3

Sprinkle flour over the top & mix into mushroom and onion mixture. Then add stock & stir until combined. Stir in the dijion mustard, paprika & lemon juice. Bring to the boil.

Step 4

Reduce heat to low & simmer for 5 minutes.

Step 5

Add the vegan sour cream and peas & cook for another 5-10 minutes until thickened.

Step 6

Mix in the cooked pasta & serve immediately.

Ingredients

  • 250g pasta (paradelle or fettucini works well)
  • 3 Tbsp vegan margarine/spread
  • 1 brown onion, finely chopped
  • 1 tbsp garlic, crushed
  • 500g mushrooms, sliced into bite-size pieces
  • 3 tbsp plain flour
  • 2 cups vegetable stock
  • 1 tbsp Dijon Mustard
  • ½ tsp smoked paprika
  • 2tbsp lemon juice
  • 1.5cups frozen peas
  • 1 cup vegan sour cream
  • Salt and Pepper

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