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
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!