Personal Trainer in Sevenoaks
  • Daniel Welstead

Vegan Mushroom Stroganoff Recipe

Updated: Jul 21

Makes 2 510 Calories Per Portion


500g Slice Chestnut Mushrooms

2 Onions sliced

2 Red Peppers Sliced

3 Garlic Cloves Sliced

1 TBSP Fresh Tarrogaon

250g Fresh Spinach

2 Sweeteners

250ml Soy Cream

1 TBSP Yeast Extract1

TSP Smoke Paprika

1 TBSP Mirin


Dry fry in a large pan the mushroom, onions and peppers for 5 minutes. Add the garlic.

Add the paprika, sweetener, mirin and the dark yeast extract. Add the spinach. Put a lid on and cook for 3 minutes until the spinach is wilted. Add the soy cream. Stir and bring back to the boil. Add the Tarragon and serve.

My Chef Training

I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.

At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.

This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.

Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.

During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.

This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.

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