Vegan Mushroom Stroganoff

Gordy wanted me to teach him how to make this dish. He doesn't really cook much although he does

make a great breakfast- hint, hint. We made this stroganoff tonight and it was delicious! Perfect if you have any left over vegan friendly white wine and perfect for this windy autumn day.

Serves 2 as a main and 4 as a side dish.
Takes about half an hour.

This is what you need:
One chopped onion.
Two cloves of garlic, chopped.
Two tablespoons of olive oil.
One sliced red capsicum.
A cup and a half of white wine.
Two cups of nut milk (I used soy).
One tablespoon of tomato paste.
Two tablespoons of plain flour.
Four cups of chopped mushrooms.
Two teaspoons of veggie salt.
Pepper to taste.

Method:
In a large saucepan, add the onion and garlic and sauté on medium heat for about five minutes or until the onions are translucent. Add in the mushrooms and cook, adding a splash of wine after about 2 minutes. Cook for a further five minutes or until the wine is cooked off and the mushrooms are juicy.
Take out the mushrooms and place them in a bowl, leaving the juice in the pan. Add the wine and bring to the boil. Reduce the heat back to medium and add the milk and tomato paste. Add in the flour, and using a hand blender mix it all together. If you don't have a hand blender, you can mix the flour with some of the milk first to make a paste, and then add it in. If you don't do this the sauce will have lumpy flour bits in it and we don't want that, now, do we? Add in the veggie salt and pepper, and finally the mushrooms. Cook through.

Serve with pasta, rice or my personal favourite, mashed potato.

Essentially, it's a white sauce with some added punch. It's really decadent and delicious, without all the cream and fat. Eat up!

Serves 4.