Vegan mushroom stroganoff

A quick and easy vegan dish, bursting with flavour! High in protein but low in calories! The perfect midweek meal!

Info

Macros

Ingredients

• 150g spiral pasta
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, crushed
• 250g forestiere mushrooms, thinly sliced
• Splash of dry white wine (optional)
• 200ml of 1 low salt vegetable stock cube (I use Kallo vegetable stock cube)
• 2 tbsp light soy sauce (I use Kikkoman less salt soy sauce from Tesco)
• 2 tbsp plain flour
• 1 tsp Dijon mustard (optional)
• 2 tbsp yeast extract
• 200ml unsweetened Koko milk
• Pinch of salt & pepper
• 1 tsp paprika
• Handful of fresh parsley, chopped

Method

1. In a wok add 1 tsp of olive oil on a medium heat and fry the onions for 5 mins until softened. Add the remaining oil, garlic and mushrooms and fry for a further 5 mins. For the last minute add a splash of white wine.

2. In a measuring jug, whisk the vegetable stock, soy sauce and flour until smooth. Pour it into the wok along with the mustard, yeast extract and milk. Bring to the boil and reduce to simmer. Season with salt, pepper and paprika.

3. Cook the pasta according to instructions. Once cooked, drain and transfer into the mushroom mixture. Mix altogether and continue to simmer until thickened or to your desired consistency!

4. Serve in two bowls and sprinkle the parsley on top.