Vegan Mushroom and Lentil Stroganoff
Having an egg and dairy allergy in our house now means that combined with a plant-based diet with only a little fish and organic meat, I cook a lot of vegan food by default. This has become a family favourite so I thought I would share espcailly as it is 'veganuary'.
Ingredients – serves 4
1 Onion (finely chopped)
1 clove Garlic (finely chopped)
2 Carrots (peeled and finely chopped)
3 sticks Celery (finely chopped)
½ tbsp Olive oil
500ml Mushroom or Vegetable stock
75g Cashew nuts
10g Fresh Tarragon
700g Mushrooms (I used 500g of brown button and 200g oyster mushrooms)
2 tins Puy lentils (drained)
Sea salt and fresh ground black pepper to taste
In a large pan, sweat off the onion, garlic, carrots and celery in a little olive oil with the lid on, and on a medium heat for 5mins. Add your stock and simmer for 10mins, until the vegetables are soft. Pour mixture into a blender, add cashews nuts and tarragon. Blend until smooth and creamy. Season to taste.
Chop the mushrooms into bit size pieces. Replace the pan on the heat, add a little olive oil with the mushrooms, stir regularly until mushrooms are cooked through. Lastly add the lentils to the mushrooms and pour the blended sauce over back into the pan. Gently heat through. Serve with crusty bread such as a spelt sourdough or brown rice.
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