Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
No one in my family is Vegan (although Mia is vegetarian) but there is a lot of evidence to support the theory that going meat and dairy free one day a week will benefit not only your health but also the environment. Apart from Fussy Finn, we all love mushrooms in our family so I thought I’d try out this veggie stroganoff. I can’t take the credit for the recipe – I found it in @veganfoodandliving magazine. It was amazing! Even my two big meat eaters (Nigel and Tom) didn’t even mention the lack of meat in their dinner! And it was cooked in less than 30 minutes and cost a tenner to feed 4 of us!
Prep: 5 minutes
Total: 30 minutes
1kg chestnut mushrooms roughly chopped
2 onions chopped
4 garlic cloves crushed
800ml coconut milk
2 tsp Dijon Mustard
2 tsp paprika
Juice of 1 lemon
handful chopped parsley
3 tbsp coconut or olive oil
salt and pepper
Heat a large casserole and add the oil, onions, garlic and mushrooms with salt and pepper. Cook on a medium heat for 5-10 minutes stirring every minute or so.
Add the coconut milk, mustard, paprika and lemon juice and stir.
Cook on a medium heat for 20 minutes until the sauce thickens and reduces by half.
Finish with fresh parsley and serve with rice.