Vegan Stroganoff

Happy Spring! Although Stroganoff is generally seen as a hearty winter dish, this take on the meal gives it loads of flavour and using coconut cream instead of cow's cream makes it much lighter.

I attempted veganism throughout February and March. I found that if you are organised and know the right places to go, then it's super easy - most of the meals that I make at home are vegan anyway! But I came to the conclusion that I won't be going that strict with my diet, I'm just going to avoid dairy where I can; I love almond milk and vegan chocolate anyway!

So this recipe is totally vegan - enjoy!

Serves 2, Takes about 30 minutes.

Ingredients

• 500g any kind of mushrooms
• 1 courgette
• 1 onion
• 1 large clove of garlic
• 1 handful of baby spinach (if you are using frozen, allow longer to cook)
• 1 handful of flat leaf parsley
• 1 tsp vegetable bouillon/powdered stock
• 1 tbsp wholegrain mustard
• 100ml coconut cream
• 1 cup wholegrain rice to serve

Method

• Firstly, bring the rice up to the boil, as this takes about 25 minutes to cook through.
• Next, finely chop the onion and garlic, and fry in a pan for a couple of minutes in a drop of olive oil.
• Thinly slice the courgette, and roughly chop the mushrooms, and add to the pan.
• Once all the vegetables begin to brown, add the wholegrain mustard, bouillon and a splash of water. If the ingredients start to look dry, mix in a bit more water.
• Next, add the coconut milk, spinach and parsley, and stir.
• When the spinach had wilted, turn off the heat.
• Serve on top of brown rice and top with a pinch of parsley to garnish.