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Waitrose Mushroom Stroganoff with Vintage Cider

gluten free
wheat free
kid friendly
quick meals, fast feeds
2 spoon difficulty rating

30 minutes

Serves: 4

Waitrose Mushroom Stroganoff with Vintage Cider

A nice variant on the vegan veggie classic - from Waitrose. This would be a quick, tasty supper before or after the Christmas madness!

For a slightly more indulgent but still healthy version, use our vegan sour creme recipe instead of the yogurt. You teetotallers could also replace the cider with apple juice, if you prefer.

Waitrose have a dedicated Christmas section with a few veggie and vegan items here  There are some lovely recipes but not all of them are vegan. However, many could be veganised with dairy or egg alternatives, eg smoked tofu in their Kedgeree instead of eggs or melting vegan cheese in the Shepherd's Pie. See our Veganiser and Vegan Baking articles for hints to make changes!)

Ingredients: 

  • 1 tbsp rapeseed oil
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 250g mushrooms (eg a mix of oyster, shiitake, portabellini), wiped clean and sliced if large
  • 175ml medium or dry cider*
  • 2 tsp cornflour
  • 1 tbsp Geo Watkins Mushroom Ketchup
  • 150ml Alpro Organic Soya Yogurt OR vegan sour creme (or Tofutti Sour Supreme vegan sour creme)
  • ½ x 20g pack fresh flat-leaf parsley, chopped
  •  
  • *Eg Aspall's, Dunkerton's, Merrygold, Sam Smith's, Sheppy, Thatcher's, Weston's

Method: 

1. Heat the oil in a deep frying pan and sauté the onion for 8-10 minutes until starting to soften.

2. Add the garlic and mushrooms, season and continue to sauté for 4-5 minutes, until the mushrooms have softened.

3. Add the cider and bring to the boil, then reduce the heat and simmer for 5 minutes to reduce slightly.

4. Blend the cornflour with the mushroom ketchup until smooth. Remove the mushrooms from the heat then add the ketchup and yogurt, and stir to combine. Warm over a low heat until slightly thickened and piping hot.

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