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Beef-less Stroganoff


  • Coconut oil
  • Plain flour
  • 1 cup of vegetable liquid stock
  • Tsp tomato paste
  • Soy sauce
  • Tbsp white wine vinegar
  • Tsp Dried thyme
  • Tsp Dried Sage
  • Black pepper to taste
  • 1 cup sliced mushroom
  • 1 cup tofu, in small cubes
  • 1 cup of tinned chickpeas or borlotti beans
  • Cocobella Coconut Yoghurt (Natural)
  • Mashed potato or pasta to serve
  • Chopped parsley as garnish


Start by frying off the oil and flour, then add the stock and whisk it until there are no lumps of flour. Add a teaspoon of tomato paste, a dash of soy sauce, a dash of white wine vinegar, plenty of dry thyme and sage and black pepper. Next add the mushrooms, tofu, and chickpeas or borlotti beans. Let it simmer until it becomes thick in consistency. Mix through the Cocobella Coconut Yogurt. Serve with your choice of mashed potato or pasta, and top with

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