Russian Mushroom Stroganoff
Rice bran oil
Seasonal vegetables, eg pumpkin, carrot, capsicums, brussels sprouts, celery
1 tsp thyme, dried
500g mushrooms, sliced
1 cup cubed tofu or white canned beans or other protein
1 x 400g tin chopped tomatoes
1/3 tin coconut cream
2 tbsp raw sugar or honey
½ tsp salt or to taste
- Heat the oil and thyme in an electric fryingpan.
- Chop the vegetables into bite-size pieces and stir fry.
- When nearly cooked, add mushrooms and tofu and keep stirring.
- Blend tomatoes, salt, coconut cream and sugar and add to vegetable mixture.
- Serve on brown rice.