Use a mixture of mushrooms for an earthy taste. Soy or Oat Cream makes it rich without the calories and fat. You can also use sour cream. If you hate mushrooms you can use ground beef or turkey for a more traditonal stroganoff experience.
Ingredients
2 cups Basmati Rice, Rinsed
4 cups Water
400 grams/1 llb Mushrooms, mixed type, sliced
2 Shallots, diced
2 cloves Garlic, minced
1/4 cup Sherry Vinegar
1 1/2 cups Vegetable Broth
1 tablespoon Tamari or Soy Sauce
1/2 teaspoon Smoked Paprika
Smoked Sea Salt
Fresh Ground Pepper
1/2 cup Oat or Soy Cream (can use sour cream or creme freche but remove from heat before adding)
handful Parsley, chopped rough
Instructions
Put the rice on to cook or do the rice cooker
Heat a glug of Olive Oil in a large shallow fry pan until hot
Add the mushrooms and a sprinkle of Smoked Sea Salt and generous Grinds of Pepper
Saute over fairly high heat so they brown a bit, cook 5 min (if you are using Turkey or Beef, brown and cook through)
Turn the heat down to medium and add the Garlic and Onion and Paprika
Saute 3-5 more minutes then add the Broth, Vinegar and Soy Sauce
Bring to a bubble and cook a few more minutes
Add the Cream and heat gently
Toss in the Parsley
Serve over cooked Rice
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/vegan-mushroom-stroganoff/