Recipe By: Becca @theplantbasedpom
Mushroom Stroganoff with Wholemeal Penne
Herb Mix (dried)
1 Tsp Rosemary
1 Tsp thyme
1 Tsp basil
1/2 Tsp smoked paprika
1 Tbsp nutritional yeast
1/4t chilli flakes 1/2 tsp salt
Sour Cream mix:
1 pack silken tofu
Juice from 1/2 lemon
1 cloves garlic
1 Tbsp white wine vinegar
Everything else:
500g mushrooms
1 T Dijon mustard
1 cup vegan San Elk Organic Vegetable Stock
1 onion diced
2 cloves garlic minced
1/2 cup white wine
2-3 cups cooked wholemeal penne
Method:
Place the sour cream ingredients into a blender and blitz till smooth
Combine the herb mix in a small bowl
Heat a little olive oil in a pan and sauté the onion, garlic and mushrooms for a few minutes
Add the herb mix, dijon and white wine, cook for a couple of mins.
Add the stock and then after around 5 mins stir in 1 cup of the sour cream mix.
Stir in your cooked penne, warm though then serve with some fresh parsley and ground black pepper.
It’s so filling you won’t have “mushroom” for anything else 🍄
Try adding some fresh greens like rocket and spinach to a bowl, and then ladle the soup on top. Enjoy, yum!
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