Mushroom & Butterbean Stroganoff (Edit recipe)

this dish is really flavoursome but also packed with nutrition.if you are trying to up your plant protein & fibre intake, this recipe is for you! I opted to use a large amount of mushrooms because as vegetables go, mushrooms are a great source of protein. They are also a rich low calorie source of fibre. Butter Beans, the holy grail of the bean world (well in my eyes anyway) are high in protein fibre, low in fat & taste amazing in this stroganoff. Adding nutritional yeast will also give an extra boost in protein,vitamins,minerals, & antioxidants.

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	565
Fat:	16 g
Carbohydrates:	88 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	2015 mg
Fiber:	14 g
Sugars:	11 g
Calculated for total recipe.

by theyogaplantkitchen

Serves: 2-3

Ingredients

1.5 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
1 whole Onion, finely diced
3 cloves Garlic, peeled & minced
400 grams Shiitake Mushrooms, (&/or chestnut mushrooms)
1 tsp Smoked Paprika
2 tsp Dijon Mustard
280 ml Vegetable Stock
2 tsp Worcestershire Sauce, (vegan)
1 tsp Mirin
1.5 Tbsp Nutritional Yeast
400 grams Canned Butter Beans
2 Tbsp Oat Creme Fraiche, or oat cream
1 bunch Flat Leaf Parsley
0.75 tsp Ground Fresh Black Peppercorns

to serve

2 pieces Sourdough Bread, toasted (optional)
125 grams Basmati Rice, (optional)
2 bunch Kale, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt olive in a pan, add the onions and sauté until transparent (about 5 mins) stirring continuously so they don't burn. Then add the garlic and gently fry for 1 minute. Add the mushrooms and cook until the mushrooms are starting to brown (about 4 minutes). Stir in the mustard and paprika.
Pour the stock, mirin, worcestershire sauce and butterbeans into the pan, sprinkle in the nutritional yeast & mix well. Bring to boil, then simmer for about 8 minutes, stirring occasionally until the sauce begins to thicken.
stir in the oat creme fraiche or cream. Season to taste with cracked black pepper. Sprinkling in some fresh parsley.
serve with crusty sourdough or rice & crispy kale.