Vegan Mushroom Stroganoff

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You will need:

Punnet of mushrooms
1 large onion
1 or 2 cloves garlic
Large handful of unsalted cashew nuts
Large dash of tamari soy sauce
1 Tbsp vegan margarine
Black pepper
1/2-1 cup unsweetened almond milk
1 dessertspoon cornflour

Gently fry the chopped onions in some vegan margarine. Once they’ve softened a little add the chopped garlic and cook. Add the sliced mushrooms. After a couple of minutes add the tamari and black pepper. A couple of minutes later add the almond milk and cashew nuts; cook a little longer.

In a bowl mix together the cornflour and a little almond milk until it’s smooth. Add this to the mushroom stroganoff and stir until it thickens.

Serve with brown rice and a side salad. Enjoy!

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2 thoughts on “Vegan Mushroom Stroganoff

  1. This looks really interesting. I’ve never used almond milk in cooking – does it add a nutty flavour to this dish (which I’m sure would go really well with the mushrooms)? And your side salad looks lovely!

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