Creamy Mushroom and Bean "Stroganoff"

Creamy bean and mushroom stroganoff

This comforting plant-based "Stroganoff" is one of my all time favourite meals. It ticks off 12 plant foods, for anyone working on their 30 plants per week challenge. Even my meat loving friends and family enjoy this meal, so give it a try on your next meat-free night!

Prep Time: 10 min

Cook Time: 30 min

Yield: 2-3 portions

Ingredients:

1 tin of white beans or chickpeas (I like to use cannellini beans but use whatever you have to hand)

2 garlic cloves

1 small onion

120g cremini mushrooms

1 Tbsp smoked paprika

1 red pepper

1 tin coconut milk

1 Tbsp dijon mustard

80 spinach (fresh or frozen is fine)

4 heaped tablespoons of nutritional yeast

salt, pepper, lemon juice, to taste

1/2 cup black rice

Method:

1) Cook your black rice (or favourite rice): Add 1/2 cup black rice to a small saucepan with 1.5 cups of cold water. Bring to a boil, cover and simmer while you cook the rest of the meal. Turn off heat and leave covered once the rice is cooked and water is all gone.

2) Prep your veg: Crush or chop your garlic first, then finely dice the onion and red pepper. Thinly slice the mushrooms.

3) In a large fry pan, heat 2 Tbsp extra virgin olive oil and saute the onion for 5 minutes. Add the garlic and saute for another minute.

4) Add the red pepper, mushrooms and smoked paprika and cook for 3-5 minutes.

5) Strain and rinse the beans then add to the pan. Add the coconut milk, dijon mustard, nutritional yeast and give it all a good stir.

6) Continue cooking until the veg is cooked and the sauce has thickened, approximately 10 minutes. Towards the end of this, add in the spinach to wilt. If you are using frozen spinach, add it a bit sooner so it can thaw and water can evaporate.

7) Season with salt and pepper and a squeeze of lemon juice.

8) Enjoy and let me know if you try it!