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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

  1. Heat the oil and thyme in an electric fryingpan.
  2. Chop the vegetables into bite-size pieces and stir fry.
  3. When nearly cooked, add mushrooms and tofu and keep stirring.
  4. Blend tomatoes, salt, coconut cream and sugar and add to vegetable mixture.
  5. Serve on brown rice.