Vegan Chestnut and Mushroom Stroganoff
This Mushroom and Chestnut Stroganoff is a little lighter than a traditional recipe thanks to the creme fraiche. It's a satisfying meal perfect for cold evenings.
Servings: 2 people
Calories: 336.68kcal
Ingredients
- 1 leek sliced
- 2 cloves garlic crushed
- 3 teaspoon paprika
- 400 g mushrooms sliced or quartered
- 200 g chestnuts peeled, roasted and halved (or use pre-cooked)
- 450 ml vegetable stock
- 1 tablespoon tomato puree
- 4 tablespoon vegan creme fraiche e.g. Oatly creme fraiche
- 1 handful fresh parsley finely chopped
Instructions
- Heat a little oil in a frying pan and cook the leeks for roughly 5 minutes or until softened.
- Add the garlic and paprika, then cook for another minute releasing their flavours.
- Add the mushrooms and chestnuts and cook on a medium heat, stirring frequently, for 5 mins or until the mushrooms have begun to soften.
- Pour the stock into the pan along with the tomato puree, mixing well before turning the heat up high.
- Bring the stock to a rolling boil and cook until the sauce begins to thicken.
- Finally, take the pan off of the heat and gently stir through the creme fraiche and most of the parsley.
- Use the remaining parsley to garnish.
Notes
Serve with pasta or rice.
Nutrition
Calories: 336.68kcal | Carbohydrates: 63.45g | Protein: 9.74g | Fat: 6.56g | Saturated Fat: 3.38g | Polyunsaturated Fat: 0.91g | Monounsaturated Fat: 0.43g | Sodium: 948.6mg | Potassium: 1273.93mg | Fiber: 3.23g | Sugar: 9.22g | Vitamin A: 1684.88IU | Vitamin C: 63.65mg | Calcium: 61.4mg | Iron: 3.22mg