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Serves 2
498 calories
51g carbohydrates
15g protein
27g fats


2 tbsp. of olive oil

1 white onion, diced

2-3 cloves of garlic, minced

280g of fresh mushrooms

50g of vegan margarine

1/2 tsp. of salt

3/4 tsp. of black pepper

60ml of white wine (optional)

180ml of unsweetened almond milk

120ml of vegan stock

1 tbsp. of tamari

3/4 tsp. of paprika

2 tbsp. of nutritional yeast 

2 tbsp. of corn flour

200g of jasmine rice


1. In a hot pan on medium heat with the oil, add the diced onion and garlic and cover with a lid to sweat for 5 minutes.

2. Slice and add the mushrooms along with the vegan margarine and salt and pepper seasonings before covering with a lid once more and cooking for a further 8 minutes, allowing the seasonings to envelop and for the mushrooms to soften.

3. Add the white wine, almond milk, vegan stock, tamari, paprika, nutritional yeast and corn flour to the pan and stir several times until the corn flour has dissolved.

4. Bring to a boil before covering with a lid again and reducing the heat to simmer for 20-22 minutes.

5. During this time, cook the jasmine rice in a pot of boiling water as per the packet instructions. 

6. Season your stroganoff further with salt and pepper to preference before serving on a bed of jasmine rice with an optional sprinkle of freshly shopped coriander. 

7. Enjoy immediately! 

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