Mushroom stroganoff

Chef Derek Sarno, director of plant-based innovation at Tesco, shows us how to bring big flavours to a vegan stroganoff

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tbsp oil in a large, heavy-based frying pan over a medium-high heat. Add the mushrooms in an even layer and cook, stirring occasionally, for 8-10 mins until lightly browned. Add half the thyme leaves, season and cook for 30 secs. Transfer the mushrooms to a bowl; cover to keep warm and set aside.

Step 2

Return the pan to the hob, reduce the heat to low and add 1 tbsp oil. Add the onion and garlic and cook for 8-10 mins until softened. If the onions start to stick and catch, add 1-2 tbsp stock or water. Add the stock, increase the heat to medium and simmer for 10 mins. Put the milk alternative and flour in a bowl and mix until smooth, then add to the pan. Simmer for a further 10 mins, stirring occasionally. Reduce the heat to low and stir in the oat fraîche, soy and mustard. Stir in three-quarters of the mushrooms. Remove from the heat and set aside (the sauce will thicken slightly as it cools).

Step 3

Meanwhile, cook the rice to pack instructions and preheat the oven to gas 7, 220°C, fan 200°C. Arrange the kale on 2 baking trays. Drizzle 1 tsp oil over each tray and toss to mix. Roast for 10 mins, then toss and roast for 5-10 mins more until crispy at the edges.

Step 4

Drain the rice and divide between 4 bowls. Spoon over the sauce and top with the remaining mushrooms and thyme. Serve with the kale.

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