Mushroom and Vegetable Stroganoff

• YIELD: Serves 2 (2 Servings)
• PREP: 10 mins
• COOK: 45 mins
• READY IN: 55 mins

Ingredients

• 1 Tbsp Coconut Oil
• 1 Tsp White Peppercorns
• 2 Tsp Coriander Seeds
• 1 Large Onion Diced
• 2 Shallots Diced
• 3 Coves of Garlic Minced
• 1 Small Red Chilli (Optional)
• 250 Grams Button Mushrooms Sliced
• 1 Cup Coconut Cream
• 1 1/2 Cups Water
• 1 Cup Zucchini Diced
• 1 Carrot Sliced Finely
• 1/4 Tsp Ground Nutmeg
• 1 Tsp Ground Turmeric
• 1 Tsp Tamari (Optional) or Nama Shoyu (Optional)

Instructions

1. In a large pot, heat the coconut oil, and sauté onions until soft
2. Using a motar and pestle, grind in order; peppercorns and coriander seeds, until they are a fine grind
3. Add the onion, shallots, garlic and chilli, and mash them into the pepper and coriander seed mix (it doesn't need to be as thin as a paste, but should be combined. You can blend if you need to)
4. Cook the stroganoff 'paste' until fragrant; about 3 minutes
5. Add the mushrooms and sauté for 10 minutes, or until soft, and have reduced in size
6. Pour in the coconut cream and water, zucchini and carrot
7. Bring to a boil, then simmer for 25-30 minutes, until carrots are cooked
8. Add the nutmeg, turmeric and tamari/nama shoyu if using
9. Serve over cauliflower mash and top with fresh parsley

• COURSE: Main Meals
• SKILL LEVEL: Easy