Batch cooking! We put up this hassle-free Mushroom Stroganoff recipe, which will last you for an entire week. This deliciously vegan Mushroom Stroganoff is best served warm with your choice of side (we love ours with basmati rice). What's great about cooking this sauce in a batch is that you can have it on one day, store the rest in tupperware in the fridge and have it whenever you want a quick meal! You can transform this vegan Mushroom Stroganoff to a pasta dish if you wish, or you can change the rice to quinoa. The perfect warm meal for both lunch and dinner — with a little help from Dibble Sour Cream, for that tangy and creamy flavour!
Prep Time5 minutes
Cook Time 30 minutes
1 Tbsp dairy-free butter
500g white cup mushrooms, thinly sliced
2 medium shallots, finely diced
2 garlic cloves, thinly sliced
2 tsp thyme
1 1/2 cups vegetable stock
1/2 cup dry white wine
1 Tbsp corn flour
250g cherry tomatoes, quartered
1 small carrot, shredded
1 can of lentils, drained and rinsed
4 Tbsp Dibble Sour Cream
2 tsp smoked paprika
Salt and pepper to taste
In a large pan on low to medium heat, melt the butter and cook the mushrooms until brown.
Add in a pinch of salt and pepper then add the shallots, garlic and thyme and cook for a further 5 minutes or until aromatic.
Deglaze the pan with the white wine, scraping the brown bits from the bottom of the pan.
Add in the carrots and cherry tomatoes with a pinch of salt and pepper and let it simmer for 5 minutes.
In a mixing bowl, whisk together the vegetable stock, flour, paprika and add to the pan. Let this simmer for another 5 minutes and stir occasionally.
Gently stir in Dibble Sour Cream until thoroughly and consistently mixed through.
Add the lentils, pinch of salt and pepper and let it cook for a further 3 minutes.
Serve with basmati rice or pasta shells.
Check our shop for more condiments to try on your next dish!