Mushroom Stroganoff with Greens
A vegetarian alternative to the more traditional beef version, this mushroom stroganoff makes a lighter but just as tasty dish. Serve with an abundance of vegetables to help support your gut health.
Containing moderate amounts of fibre and protein, mushrooms are great to include for both vegetarians and meat-eaters alike. Mushrooms are rich in B vitamins, selenium, potassium and magnesium, making them amazing for cardiovascular health and digestive health, as well as containing antioxidants to support the immune system and general wellbeing.
When exposed to sunlight while growing, mushrooms are one of the only foods to naturally contain vitamin D, which is required for bone health and aids calcium absorption. As a low-calorie non-starchy vegetable, mushrooms are a nutrient dense hero on any plate.
Calories per serving: 295
Prep time: 8 mins
Cook time: 18 mins
- 1 tbsp extra virgin olive oil
- 1 onion, peeled and diced
- 2 tsp ground sweet paprika
- 2 garlic cloves, peeled and diced
- 350 g button mushrooms, choose an assortment, cleaned and sliced
- 150 ml vegetable stock
- 3 tsp tamari sauce
- 45 g plain full-fat Greek yogurt
- 150 g broad beans, (see Notes)
- ¼ cauliflower, (approx 150g) cut into florets
- ¼ head Chinese (Napa) cabbage, (approx. 150g), chopped
- ¼ head broccoli, (approx. 150g), cut into florets
- 50 g alfalfa sprouts
- Heat the oil in a frying pan and sauté the onion for 3-4 minutes. Stir in the paprika and garlic and cook for a further minute.
- Add the mushrooms and continue to cook, stirring frequently, for 4-5 minutes.
- Pour in the stock and tamari, bring to the boil and simmer for 4-5 minutes.
- Meanwhile, steam the broad beans, cauliflower, cabbage and broccoli for 5-6 minutes, until tender.
- Take the mushrooms off the heat and stir in the yoghurt. Season to taste.
- Serve the stroganoff and the steamed veg across two plates and top with alfalfa sprouts.
- Broad beans can be found in the freezer section. Cook according to packet instructions.