Mushroom & Butterbean Stroganoff
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.
PREP TIME
5 minutes
COOK TIME
20 minutes
INGREDIENTS
19
Serves: 2-3
Ingredients
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Sea Salt
- 1 whole1 whole1 whole Onion, finely diced
- 3 cloves3 cloves3 cloves Garlic, peeled & minced
- 400 grams400 grams400 grams Shiitake Mushrooms, (&/or chestnut mushrooms)
- 1 tsp1 tsp1 tsp Smoked Paprika
- 2 tsp2 tsp2 tsp Dijon Mustard
- 280 ml280 ml280 ml Vegetable Stock
- 2 tsp2 tsp2 tsp Worcestershire Sauce, (vegan)
- 1 tsp1 tsp1 tsp Mirin
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Nutritional Yeast
- 400 grams400 grams400 grams Canned Butter Beans
- 2 Tbsp2 Tbsp2 Tbsp Oat Creme Fraiche, or oat cream
- 1 bunch1 bunch1 bunch Flat Leaf Parsley
- 0.75 tsp0.75 tsp0.75 tsp Ground Fresh Black Peppercorns
- 2 pieces2 pieces2 pieces Sourdough Bread, toasted (optional)
- 125 grams125 grams125 grams Basmati Rice, (optional)
- 2 bunch2 bunch2 bunch Kale, (optional)
to serve
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| 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 |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.