Vegan Mushroom Stroganoff
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Vegan Mushroom Strogonoff
Ingredients
For the mushroom Strogonoff
- 2 Tbsp Vegetable Oil
- 1 Large Diced Onion
- 300 White Mushroom
- 300 Chestnut Mushroom
- 2 Sliced Peppers
- 3 Minced Garlic
- 1 Tbsp Smoked Paprika
- 2 Tbsp Tomato Pure
- 1 Can Coconut Cream
- 20 Grams Chopped Parsley
Basmati Rice
- 1 Tbsp Vegetable Oil
- 1 Star Anise
- 1 Vegetable Stock
- 2 Cups Basmati Rice
- 3 Cups Boiling Water
- 1 Tsp Salt
Instructions
- Start by Soaking the rice in cold water for 3 hours. Soaking the rice will allow it not to stick after cooking. Wash your rice to get rid of the starch and set aside but not longer than 5 minutes as the rice will dry out and it will start to crack.
- In a saucepan add 1 tbsp of vegetable oil, star anise and vegetable stock and cook for. minutes on medium heat. add your rice followed by boiling water and cook on high heat until water start to boil. Once boil cover the lid and cook on low heat for 20 minutes.
- Meanwhile, In a pan start by sauteing your onion for 2 minutes then add your mushrooms and pepper and cook for 10 minutes until all water has evaporated and everything is beginning to caramelise.
- Add the garlic, paprika, and tomato pure and cook for 2 minutes. Add the coconut cream and sesason with Salt cook for 15 minutes on medium heat.