Beef-less Stroganoff

Got a craving for comfort food? You can’t go passed mashed potato and a creamy veg stew!

By Julz Gabrielle on 4th Jun 2018 | Featured in Meals & Savoury

Ingredients

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

Method

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