It is still World Vegan Month so I thought I’d share this delicious Stroganoff recipe with you! It’s packed full of mushrooms and chestnuts with a selection of herbs to give it a rich flavoursome taste. Serve it with rice, or quinoa, even bulghur or another grain. You can add some fresh vegetables on the side or eat it as it is. I think it would be pretty good with some fresh bread to mop up the sauce too. Now, don’t go thinking this is a difficult dish – it really is quite simple once you know the basics! 😀
The weather here is still up and down and this warming dish is perfect for this time of year. We’ve been baking lots this week again – mostly the mince pies, but we also made some shortbread, more breads, pizza, scones and chocolate muffins! Don’t worry, we didn’t eat them all ourselves! 😛 We had guests – little ones! 😀 This week it’s cake baking trial and error – to try and get the perfect chocolate and vanilla cake by the weekend! 😀 We need three cakes in total and if they could be vegan without anyone noticing well, wouldn’t that be great! 😀 We’re trying to reduce the sugar content whilst keeping the taste so hopefully we will come up with something amazing! 😀
What are you up to this week? Has the weather caught up with you along with its bugs and viruses? Are you up to date with tidying outside for Winter? Are you planning a Thanksgiving party? Doing Christmas shopping? Debating whether to send physical Christmas cards out or use a virtual online card service (we still send seasonal cards out and love receiving them!) or still enjoying shuffling through the colourful crispy leaves (or is that just me!)?
Whatever you’re up to have a great week, check out the recipe below and don’t forget that we love chatting with you, so don’t be afraid to write in the comments below! ? Suggest a recipe you’d like to see, or topic you’d like covered, ask a question or just say hello! ? As always, remember that if you do have a go at making this or any of our recipes, please share your photos using the hashtag #LifeDietHealth or tag us @LifeDietHealth on instagram. If you’re not following us everywhere why not!? ?Have a look and see what we’re up to on Instagram, Pinterest, Twitter and Facebook! We’d love you to join us! Don’t forget to subscribe here as well so you get your free weekly recipe straight to your inbox! 🙂
Speak soon!
Laurena x
Seasonal chestnuts with plenty of meaty mushrooms in a rich flavoursome sauce. Dairy free and vegetarian, this is one dish which will please everyone.
- Oil of choice (we used coconut)
- 1 medium onion halved and sliced
- 1 clove garlic diced
- 200- 300g mushrooms sliced (approx 3 cups) (any variety)
- 100- 200g pre-cooked chestnuts halved
- 200 ml milk (we used unsweetened carton coconut)
- 1 teaspoon paprika
- 1/2 teaspoon rosemary
- 1/2 teaspoon dill
- 1/4 teaspoon tarragon
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce / tamari / coconut aminos
- 1 tablespoon flour / cornflour
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Heat or melt the oil, add the onion and cook until just starting to change colour. Add the garlic, stir through, then add the mushrooms. Cover and allow to cook through.
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Add the chestnuts and heat through before pouring the milk over. Move everything around in the pan – getting any bits off the bottom of the pan.
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Sprinkle over all the herbs – paprika, rosemary, dill, tarragon, pepper and the nutritional yeast. Mix in, then add the soy sauce. Allow to cook for a few minutes to see how thick the sauce is.
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Stir the flour into the pan to allow the sauce to thicken. Cook through covered for a further 5 minutes.
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Enjoy!
- You can make this just with mushrooms if you don’t have chestnuts, but it is more substantial with the nuts added.
- If you don’t have all the herbs, paprika and rosemary on their own will still give a great taste.
- If you want a creamier stroganoff, add a couple of tablespoons of coconut cream with the milk.
- Serve with your favourite grain and/or fresh vegetables.
- If its your thing, you could add a glug or two of your favourite tipple – white wine, sherry or even red wine. Add before the milk and cook through for five minutes before adding the milk.
- Keep any leftovers refrigerated and consume within three days.
