• Daniel Welstead

Vegan Mushroom Stroganoff Recipe

Makes 2 510 Calories Per Portion


INGREDIENTS:

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


Method:

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.


https://www.youtube.com/watch?v=xMY5omYqXnU


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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