Mushroom and pepper Stroganoff

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Despite it still (officially) being British summertime the weather here has been decidedly wet and windy today.  This vegan Stroganoff is perfect comfort food for rainy days but also holds its own at dinner parties if you’re entertaining.  You can make it ahead of time (meaning more quality time with your guests) – just warm through on the night and don’t add the soya cream or fresh parsley until you’re ready to serve.

(Serves 4)

  • 1 punnet of organic closed cup mushrooms – sliced
  • 1 punnet organic chestnut mushrooms – sliced
  • 1 organic red pepper – sliced
  • 1 organic green pepper – sliced
  • 2 cloves of garlic – chopped
  • 1 organic white onion – chopped
  • Sunflower oil
  • 2 tablespoons of paprika
  • 1 tablespoon of mixed spice
  • 1 tablespoon of vegan Worcestershire sauce (I use one by Biona)
  • 1 dessertspoon of Marmite
  • 1/4 cup brandy
  • Cracked black pepper
  • 1/2 cup soya cream (I use an Alpro one)
  • Bunch of fresh parsley – chopped
  1. Add the sunflower oil to a large pan and warm
  2. Add the paprika and mixed spice and allow to dissolve in the warmed oil (be careful not to burn)
  3. Add the garlic and onion to the pan and cook for a few minutes to allow the onion to soften
  4. Add the mushrooms, peppers, Worcestershire sauce, Marmite, brandy and a generous sprinkle of freshly ground black pepper
  5. Stir and cook for approximately 10 – 15 minutes
  6. Stir the soya cream and fresh parsley through just before serving

I served it here with long grain rice but it’s equally delicious with tagliatelle

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