Vegan Sausage and Mushroom Stroganoff

with Mash and Green Beans

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Instructions

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1 Prep ingredients

Slice the vegan sausages. Peel and finely chop the brown onion. Clean the mushrooms with kitchen paper (don't wash). Slice the mushrooms. Peel the potatoes and chop them into bite-size cubes.

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2 Boil potatoes

Add the potatoes to a pan of boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until soft.

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3 Start stroganoff

Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onion and mushrooms, and fry with a pinch of salt for 7-8 min. Add the vegan sausages and sprinkle with the all purpose flour. Add the tomato pastemustard and soy sauce. Stir for 1 min.

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4 Add and simmer

Add the measured water, crumbled stock cubesoy cream and a generous grind of black pepper. Bring to a simmer and cook over a low heat, stirring occasionally, for 5-7 min or until the sauce has reduced and thickened to your desired consistency.

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5 Boil green beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min or until tender. Drain once cooked.

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6 Make mash

Drain the soft potatoes and return them to the pan with the olive oil and salt (see tips for fussy eaters). Mash with a potato masher until smooth. Check the seasoning. Divide the mash among plates and ladle the stroganoff over the top. Serve the green beans to the side.

Tips for fussy eaters

Make creamy mash for them by using leftover soy cream or regular cooking cream.

Pro tip

Prepping ahead? Make the stroganoff and mash in advance. Reheat the stroganoff in a pan with a splash of water. Reheat the mash in the microwave. Boil the beans just before serving.

Vegan comfort food at its best!

Cooking Time: 30 min

Cals 623 · Prot 24 · Carbs 91 · Fat 22

Dairy-Free

Ingredients

Number of people

Stroganoff

Vegan breakfast sausage 8 Pieces
Brown onion 0.5 Pieces
Mushroom 250 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Plain flour 10 Grams
Tomato paste 30 Grams
Dijon mustard 6 Grams
Soy sauce 10 ML
Water 200 ML
Vegetable stock cube 0.5 Pieces
Soy cream 250 ML
Black pepper 0.5 Tsp

Mash

Potatoes 600 Grams
Olive oil 2 Tbsp
Salt 1 Tsp

Vegetables

Green beans 250 Grams

Vegan comfort food at its best!

Cooking Time: 30 min

Cals 623 · Prot 24 · Carbs 91 · Fat 22

Dairy-Free

Instructions

photo

1 Prep ingredients

Slice the vegan sausages. Peel and finely chop the brown onion. Clean the mushrooms with kitchen paper (don't wash). Slice the mushrooms. Peel the potatoes and chop them into bite-size cubes.

photo

2 Boil potatoes

Add the potatoes to a pan of boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until soft.

photo

3 Start stroganoff

Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onion and mushrooms, and fry with a pinch of salt for 7-8 min. Add the vegan sausages and sprinkle with the all purpose flour. Add the tomato pastemustard and soy sauce. Stir for 1 min.

photo

4 Add and simmer

Add the measured water, crumbled stock cubesoy cream and a generous grind of black pepper. Bring to a simmer and cook over a low heat, stirring occasionally, for 5-7 min or until the sauce has reduced and thickened to your desired consistency.

photo

5 Boil green beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min or until tender. Drain once cooked.

photo

6 Make mash

Drain the soft potatoes and return them to the pan with the olive oil and salt (see tips for fussy eaters). Mash with a potato masher until smooth. Check the seasoning. Divide the mash among plates and ladle the stroganoff over the top. Serve the green beans to the side.

Tips for fussy eaters

Make creamy mash for them by using leftover soy cream or regular cooking cream.

Pro tip

Prepping ahead? Make the stroganoff and mash in advance. Reheat the stroganoff in a pan with a splash of water. Reheat the mash in the microwave. Boil the beans just before serving.

Ingredients

Number of people

Stroganoff

Vegan breakfast sausage 8 Pieces
Brown onion 0.5 Pieces
Mushroom 250 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Plain flour 10 Grams
Tomato paste 30 Grams
Dijon mustard 6 Grams
Soy sauce 10 ML
Water 200 ML
Vegetable stock cube 0.5 Pieces
Soy cream 250 ML
Black pepper 0.5 Tsp

Mash

Potatoes 600 Grams
Olive oil 2 Tbsp
Salt 1 Tsp

Vegetables

Green beans 250 Grams
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