Mushroom and Vegetable Stroganoff

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



  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

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