With the warmer days shying away and the colder ones making it’s way through, I have the perfect heartwarming recipes for you to enjoy. Today I’m sharing my mushroom stroganoff recipe. To this recipe I’ve added carrots and peas along with the mushrooms and seasoned the dish with fresh thyme, garlic, curry powder, chilli powder and dijon mustard. I’ve replaced the traditional sour cream with coconut cream which adds another level of richness and making it O so yum. And for the final topping – some fresh parsley and to finish it off – some sliced chilli 🙂

Ingredients

  • A splash of oil
  • 1 large onion finely chopped
  • 500g mushrooms cleaned and quartered 
  • 2 small carrots washed peeled and sliced
  • 1 tbsp (15ml) garlic paste
  • 1 tbsp fresh thyme or 1 tsp (5ml dried thyme) 
  • 1 tsp (5ml) Pakco masala or rajah curry powder or any curry powder that you have.  
  • 1 – 3 tsp (5ml-15ml) Chilli powder (adjust according to heat tolerance.
  • 2 tbsp (30ml) flour
  • 1 tbsp (15ml) vegan stock powder (Ina Paarman) mixed 250ml cold water.
  • 1 tbsp (15ml) soy sauce 
  • 1 can coconut cream 
  • ½ cup (125ml) frozen peas (thawed) 
  • 1 tsp (5ml)  Dijon mustard
  • 1/2 tsp (2.5ml) salt
  • ½ tsp black pepper
  • Fresh parsley to garnish
  • Fresh red chillies chopped to serve (optional)

Let’s Cook 

  • Place a big  pot over medium-high heat then add the vegan margarine or olive oil.
  • Add the chopped onions and sliced mushrooms and cook for 15 minutes until the mushrooms are golden brown and the onions are soft.
  • Toss in the carrots after the mushrooms have reduced in size (about 10 minutes into the cooking time)
  • Add the garlic and thyme leaves, curry powder and chilli powder then sauté for another minute.
  • Stir in the flour and cook for a minute then pour in the stock and whisk until the flour has been mixed into the liquid.
  • Toss in the peas
  • Reduce the heat then gently simmer for a few minutes until the sauce has thickened  then stir in the coconut cream and mustard.
  • Season with salt and pepper and cook for a few more minutes.
  • Taste and adjust the seasoning if necessary. 
  •  Serve over mashed potatoes or pasta or rice with a sprinkle of fresh parsley.