Mushroom Stroganoff

Ingredients

3 tbsp olive oil
1/2 red onion
1 tbsp rice flour
1 vegetables stock in 1/2 cup of water
1 tbsp tomato paste
1 tbsp soy sauce
250g button mushrooms
50g tempeh
1 tbsp apple cider vinegar
Parsley (dried or fresh)
small can coconut cream
Vegan friendly tagliatelle (can be gluten free* )

Method

Chop the onion finely and place in a pot with the olive oil
Let it cook until it becomes a little caramelised then add the rice flour and mix well
Add in the vegetables stock liquid, soy sauce and tomato paste until all well mixed
Add the chopped mushrooms and tempeh to the sauce and let it cool
Add in the apple cider vinegar and parsley after 10 minutes and stir well
When the liquid starts becoming less , add in the coconut cream and cook on low heat
Boil water and cook the tagliatelle (just below al dente) and drain
Add the pasta to the sauce and mix well before serving

Photo credit: Mark Dyer
Styling: Debora Di Donato

V / GF*