Mushroom Stroganoff and Roasted Roots - PlantBased Magazine

Updated at: Wed, 20 Nov 2024 15:31:49 GMT

Step 1

Preheat the oven to 200°C (180°C fan)/400°F/Gas 6.

Step 2

Cut the parsnip and carrot (skins on) in half lengthways and then into thick wedges. Put into a roasting tray and drizzle with 1 tablespoon of olive oil and a pinch of salt.

Step 3

Finely slice the onion and finely chop the garlic. Roughly slice the mushrooms. Remove and keep the parsley stalks before roughly chopping up the leaves.

Step 4

Heat a large deep sided pan with 1 tablespoon of olive oil on a medium heat and fry the onion for 3 minutes, then add the garlic, smoked paprika, Dijon mustard and the chopped parsley stalks. Stir for a further minute before adding the mushrooms and fry for another 2-3 minutes.

Step 5

Tip in the butter beans (no need to drain) to the pan. Crumble in the veg stock cube and add the nutritional yeast and the coconut milk. Stir together. Turn the heat down to a simmer and cook for 8-10 minutes to thicken and intensify the mushroom flavour. Stir in the parsley leaves and squeeze in the lemon juice. Cook for a further 2 minutes and season with a pinch of salt and pepper.

Step 6

Add the walnuts to the roasting tray with the carrots and parsnips for the final few minutes to toast. Once the parsnip, carrots and walnuts are cooked, remove from the oven.

Step 7

To serve, divide the stroganoff into shallow bowls and top with the parsnips, carrots and walnuts. Sprinkle over the remaining chopped parsley.

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