Had some nice mushrooms and i got a pack of veggie Chorizo (from a health food shop), could not decide what to do with them, so decided to make a healthy Stroganoff.
So here is my version:
Chop 2-3 large onions (red or white) to a medium dice. Pop in a pan with some veggie stock and healthy saute (instead of oil use the stock to soften then). Add the pack of veggie Chorizo and 2 packs of mushrooms wiped and stalks chopped off and quartered. Pop lid on and allow to soften.
In a blender pop in a jar of roasted red peppers with the juice too, as well as a slug of white wine and two-three heaped teaspoons of rice flour, 2-3 heaped teaspoons of smoked or ordinary paprika, some garlic and a few drops of hot sauce, salt (or alternative) and black pepper. Blend up.
In the pan add a tin of drained and rinsed flageolet beans and a drained and rinsed tin of cannellini beans to the onions and mushrooms.
Pour the blended sauce base into the pan and bring to a simmer. Add some fresh or dried tarragon. Add a pack of either soy cream or oat cream.
Pop into the oven at 160c for about 90 mins.
You can serve with rice, brown or white, although i cooked some quinoa (rinse, add 2 x volume of quinoa in stock), bring to boil, simmer for 10 mins. Put lid on, turn off and it will finish off by steaming itself.
So here is my version:
Chop 2-3 large onions (red or white) to a medium dice. Pop in a pan with some veggie stock and healthy saute (instead of oil use the stock to soften then). Add the pack of veggie Chorizo and 2 packs of mushrooms wiped and stalks chopped off and quartered. Pop lid on and allow to soften.
In a blender pop in a jar of roasted red peppers with the juice too, as well as a slug of white wine and two-three heaped teaspoons of rice flour, 2-3 heaped teaspoons of smoked or ordinary paprika, some garlic and a few drops of hot sauce, salt (or alternative) and black pepper. Blend up.
In the pan add a tin of drained and rinsed flageolet beans and a drained and rinsed tin of cannellini beans to the onions and mushrooms.
Pour the blended sauce base into the pan and bring to a simmer. Add some fresh or dried tarragon. Add a pack of either soy cream or oat cream.
Pop into the oven at 160c for about 90 mins.
You can serve with rice, brown or white, although i cooked some quinoa (rinse, add 2 x volume of quinoa in stock), bring to boil, simmer for 10 mins. Put lid on, turn off and it will finish off by steaming itself.
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