Mushroom & Pumpkin Stroganoff
A delicious winter warmer and ready within an hour, perfect for a busy family as a mid-week vegetarian/vegan meal option! Despite containing no meat, this is a hearty meal and will fill the hungriest of families. This dish is very wholesome and made with quality ingredients. It’s largely made up of tasty mushrooms, which are very nutrient dense. Mushrooms supply many health benefits, including being high in vitamin B and the powerful antioxidant, Selenium. The addition of pumpkin adds some sweetness, as well as being one of the best known sources of beta-carotene, amongst many other nutrients. There is both a vegetarian option, using delicious Barambah sour cream and a vegan option using coconut milk.
Feel free to get creative and add additional vegetables, or even a little bit of chilli. Serve with some cooked rice, cauliflower rice, pasta or even for a hearty lunch over some toasted sourdough!
SERVES: 4
PREP: 20 MINS
COOK TIME: 20 MINS
INGREDIENTS LIST:
2 Tbsp. Absolute Organic olive oil
2 organic garlic cloves, finely chopped or crushed
1 large organic red onion, sliced
500g organic mushrooms, sliced (any will work)
2 cups organic pumpkin, diced into 2cm cubes
1/3 cup Barambah sour cream + 1 cup vegetable broth/stock or 1 can Absolute Organic coconut milk & ½ cup vegetable broth/stock
1 tsp. Global Organics Dijon mustard
2 Tbsp. BioItalia tomato paste
1 tsp. Simply Organic paprika
2 Tbsp. organic lemon juice
2 cups organic baby spinach
handful of organic parsley, chopped
salt and pepper to taste
pasta, rice or bread to serve
Vegetarian
Vegan option
Gluten-Free
Dairy-Free option
DIRECTIONS:
Heat olive oil in a large pan over medium-high heat. Add garlic, onion, mushrooms and salt and pepper, sauté for 4 minutes. Use a big pan, so you don’t overcrowd it and cause the mushroom to sweat. Add the pumpkin and stir through.
Add the vegetable broth (or coconut milk and broth, depending on what you are using), mustard, tomato paste, paprika and lemon juice. Simmer on medium heat for 15-20 minutes, stirring every 5 minutes, or until mixture starts to thicken and pumpkin softens.
Turn off heat and stir through baby spinach until wilted, then stir through sour cream, if using.
Add freshly chopped parsley and season if needed. Serve with rice or pasta and some steamed greens, such as broccoli and/or beans.
