Mushroom, Leek and Fennel Stroganoff

This rich and creamy stroganoff combines delicious vegetables in a luscious sauce. For the creamy element to this, I chose to go with tofu cream. Tofu cream is a cream substitute that I make by blending silken tofu with plant-based milk. It’s a really useful cream substitute that you can easily make at home. It’s low in fat and a source of protein, simply blend a 300-350g pack of silken tofu with 250ml plant milk

Serves; Four Cook time; 45 minutes

You’ll need;

One tablespoon of oil
75g celery, minced
200g fennel, finely diced
200g leek, finely sliced
370g portobello mushrooms, sliced
Half a teaspoon of dried tarragon
One teaspoon of dried parsley
30g plain flour
500ml hot vegetable stock
100ml dairy-free cream
Two tablespoons of nutritional yeast
Salt and black pepper to taste

For the herby mashed potatoes, you’ll need;

One kilogram of peeled, chopped potatoes
Three tablespoons of dairy-free butter
200ml dairy-free milk
Two teaspoons of dijon mustard
One teaspoon of Italian seasoning
One teaspoon of dried parsley
Salt and black pepper to taste

Method;

Add the oil to a large frying pan over a medium heat. Once the oil has warmed up, add in the celery and cook for five minutes
Next, add the fennel and cook for five minutes. Don’t prepare the fennel ahead of time, as the fennel will begin to brown once cut. So prepare it right after adding the celery to the pan
Then add in the leek and stir it through the celery and fennel. Give everything another five minutes to cook
Next add the mushrooms and give them ten minutes to cook
Scatter the plain flour, tarragon and parsley over the vegetables and give everything a good mix to combine. Give the flour a couple of minutes to cook off
Next, add the nutritional yeast and hot vegetable stock. Give everything a good stir and leave the sauce to thicken for ten minutes
While the sauce thickens, bring a large pan of salted water to a boil, and boil the potatoes until fork tender. Drain away the water from the pan and give the potatoes a couple of minutes to steam
After they’ve had a chance to steam and dry off, mash the potato with the butter, milk, mustard and herbs. Keep mashing until you have smooth and creamy mashed potato
Finally, stir the cream through the stroganoff and then it’s ready to serve with the mashed potato