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Winter Warming Pumpkin and Mushroom Stroganoff

Vegan option | Gluten-Free | Dairy-Free option

SERVES: 4
PREP: 20 minutes
COOK TIME: 20 minutes

 

mushroom stroganoff with pumpkin

 

A delicious winter warmer and ready within an hour, perfect for a busy family as a mid-week vegetarian/vegan meal option! Despite containing no meat, this is a hearty meal and will fill the hungriest of families.

This mushroom stroganoff is very wholesome and made with quality ingredients. It’s largely made up of tasty mushrooms, which are very nutrient-dense. Mushrooms supply many health benefits, including being high in vitamin B and the powerful antioxidant, Selenium. The addition of pumpkin adds some sweetness, as well as being one of the best-known sources of beta-carotene, amongst many other nutrients. There is both a vegetarian option, subbing Barambah sour cream for a vegan option using coconut milk.

Feel free to get creative and add additional vegetables, or even a little bit of chilli. Serve with some cooked rice, cauliflower rice, pasta or even for a hearty lunch over some toasted sourdough!

 

ingredients for mushroom stroganoff with pumpkin

 

INGREDIENTS LIST:
  • 2 Tbsp. Absolute Organic olive oil
  • 2 organic garlic cloves, finely chopped or crushed
  • 1 large organic red onion, sliced
  • 500g organic mushrooms, sliced (any will work)
  • 2 cups organic pumpkin, diced into 2cm cubes
  • 1/3 cup Barambah sour cream + 1 cup vegetable broth/stock or 1 can Absolute Organic coconut milk & ½ cup vegetable broth/stock
  • 1 tsp. Global Organics Dijon mustard
  • 2 Tbsp. BioItalia tomato paste
  • 1 tsp. Simply Organic paprika
  • 2 Tbsp. organic lemon juice
  • 2 cups organic baby spinach
  • handful of organic parsley, chopped
  • salt and pepper to taste
  • pasta, rice or bread to serve

 

mushroom stroganoff with pumpkin

 

METHOD:
  1. Heat olive oil in a large pan over medium-high heat. Add garlic, onion, mushrooms and salt and pepper, sauté for 4 minutes. Use a big pan, so you don’t overcrowd it and cause the mushroom to sweat. Add the pumpkin and stir through.
  2. Add the vegetable broth (or coconut milk and broth, depending on what you are using), mustard, tomato paste, paprika and lemon juice. Simmer on medium heat for 15-20 minutes, stirring every 5 minutes, or until mixture starts to thicken and pumpkin softens.
  3. Turn off heat and stir through baby spinach until wilted, then stir through sour cream, if using.
  4. Add freshly chopped parsley and season if needed. Serve with rice or pasta and some steamed greens, such as broccoli and/or beans.

Recipe by Laura Scherian
@laura_scherian
www.shezskitchen.com.au

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