Скачать или смотреть Budget-Friendly Vegan Mushroom Stroganoff with Golden Rice | Tasty Comfort Food

Really easy and deliciously comforting, you've got to try this vegan mushroom stroganoff. There's no need for any dairy when you can use vegan yoghurt to give it the creamy texture! Recipes below! Give it a go and let me know what you think 💚🌱


Mushroom Stroganoff with golden rice and rosemary & garlic croutons

For the rice:
300g brown rice - 98p
¼ tsp turmeric - 2p
600ml vegetable stock - 5p

For the croutons:
2 slices stale bread - 10p
1 tbsp nutritional yeast - 20p
1 tbsp fresh rosemary - 5p
1 garlic clove - 3p

For the mushroom stroganoff:
1 red onion - 20p
500g chestnut mushrooms - £1
1 small handful fresh parsley - 25p
1 tbsp fresh thyme - 5p
4 cloves garlic - 8p
10g dried porcini mushrooms - £1
1.5 tsp smoked paprika - 5p
1 tbsp tomato puree - 5p
1 tbsp nutritional yeast - 20p
1 tsp dijon mustard - 5p
1 tsp of white miso - 5p
1 tbsp vegan butter - 15p
1 tbsp tahini - 15p
1 tbsp plain flour - 5p
100ml white wine - 70p (optional)
50g vegan yoghurt - 20p
2 cans pinto beans / 480g drained weight - 98p

Final cost £6.64 / $8.84 for 4 portions
Cost per portion £1.66 / $2.21

Method:

Finely slice the red onion, mushrooms and 3 cloves of garlic. Finely chop the parsley leaves and stalks, keep the stalks separate to the leaves. Finely chop the thyme.
Soak the dried porcini mushrooms in 400ml of boiling water. Leave for 15 minutes then strain through a sieve and keep the mushroom stock. Finely chop the soaked mushrooms.
Preheat the oven to 190C. In an oven proof dish mix the brown rice, veg stock, turmeric. Cover with foil and place in the oven for 60 minutes.
In a medium frying pan heat 1 tbsp of rapeseed oil over a high heat. Add the mushrooms and fry until golden and caramalised. Add 1 tsp of vegan butter halfway through cooking. Set aside.
Place a large heavy based saucepan over a medium-low heat.
Into the saucepan add 1 tbsp of olive oil. Fry the onions, garlic, thyme and parsley stalks for 10 minutes or until soft and caramelised
Add the tomato puree, tahini, nutritional yeast, white miso, dijon mustard, smoked paprika, vegan butter and fry for 2 minutes.
Add in the flour and cook for 1 minute.
Deglaze the pan with white wine, then gradually add the mushroom stock, stirring all the time. Once fully incorporated add the chopped porcini mushrooms. Zest in 1 clove of garlic. (optional)
Simmer for 10-15 minutes or until thick and creamy.
Add the white beans.
Add in the chestnut mushrooms we fried earlier, the parsley and the vegan yoghurt. Season with salt and pepper if needed.
Remove the rice from the oven, make sure all the water has been absorbed. - Lightly drag your fork over the rice to fluff it up then drape a clean tea towel over the dish and let it steam for 5 minutes.
For the rosemary and garlic croutons cut the stale bread into cubes. Heat a medium frying pan over a high heat with 1 tbsp olive oil.
Add the bread and fry until golden brown all over. Add the nutritional yeast, rosemary and zest in 1 clove of garlic. Toss until the croutons are coated in the flavourings.
Serve the stroganoff on a bed of golden rice with the crispy croutons on top and enjoy 💚

0:00 Intro
0:32 Vegetable prep
2:50 Mushroom cooking
3:20 Golden rice cooking
3:50 Stroganoff sauce cooking
5:58 How to cook dried beans
7:02 Back to sauce cooking
8:18 Rosemary and garlic crouton cooking
9:02 Taste test
9:40 Outro

My name is George and I've been a chef for 7 years. I've transitioned to a plant based diet so I'm sharing my journey of cooking delicious whole foods! Follow along for recipes, cooking tips and all things plant based.