Vegan and gluten-free mushroom Stroganoff

You won’t miss the meat in this tasty mushroom dish.

Serves 4

450g mushrooms, sliced
1 small onion, finely diced
2 large cloves of garlic, crushed
2 tbsp tomato puree
100ml water
juice of 1 clementine (or 2 tbsp orange juice)
2 tbsp dry sherry or Noilly Prat
2 tbsp hummus
1 tsp sweet paprika
½ tsp salt
50ml soya cream
1 red onion (optional)

In a large pan, stir the mushrooms, onion, garlic and tomato puree together over a low heat until the mushrooms start to soften. Add the water, clementine juice, sherry, hummus, paprika and salt. Stir so everything is well combined, then let the mixture simmer for about 15-20 minutes.

Just before serving, stir in the soya cream. Serve with rice and a topping of fresh red onion.

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