Mushroom Stroganoff
Mushroom Stroganoff is a delectable, plant-based take on the classic stroganoff dish. It features a rich and creamy sauce made with savory mushrooms, onions, and a blend of flavorful spices. This hearty meal is both satisfying and filling, making it an excellent choice for a large family meal or for leftovers to enjoy for lunch the following day. Its plant-based nature offers a wholesome, comforting dish that doesn't compromise on taste or heartiness.
Ingredients
- 1 packet whole wheal pasta
- 2 cups portabella mushrooms sliced
- 1 med brown onion diced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tbsp lite soya sauce
- 2 cups vegetable stock
- ⅓ cup Deb Plowmans white sauce
Instructions
- Saute onions and garlic in a little vege stock or water until the onions start to go clear, then add the mushrooms, and continue to saute until mushrooms reduce in size.
- Cook pasta to pack instructions and set aside.
- Combine all liquid ingredients to the sauted veges and heat through. Then add the pasta.
- Serve sprinked with chives, chilli flakes and chopped tomato.
Nutrition
Calories: 33kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gTrans Fat: 0.003gSodium: 507mgPotassium: 247mgFiber: 1gSugar: 4gVitamin A: 312IUVitamin C: 5mgCalcium: 12mgIron: 0.3mg
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