Vegan Stroganoff with fresh mushrooms and palm hearts

This recipe is made with fresh mushrooms, basil and oat milk. Fresh Basil adds a really special flavor and oats replaces heavy cream amazingly well. You can eat without the guilt!   

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STROGANOFF VEGAN | DAIRY AND MEAT FREE | LIGHT
This recipe is made with fresh mushrooms, basil and oat milk. Fresh Basil adds a really special flavor and oats replaces heavy cream amazingly well. You can eat without the guilt!
Instructions
  1. n a large saucepan heat 3 tablespoons olive oil over low heat, add onion and saute until wilted.
  2. Add to onion fresh basil, stir covering the leaves with oil, saute for 5 minutes.
  3. Transfer the basil and onion to a food processor and blend until creamy. Reserve.
  4. In the same pan add 2 tablespoons of olive oil, add garlic and saute over low heat for 3 minutes, stirring well to prevent browning.
  5. Add sliced mushrooms, stir well covering the mushrooms with oil. Close the pan and cook for 5 minutes to release water.
  6. Open the pan, allow liquids to evaporate completely, turn up the heat and pour brandy and carefully using a lighter set the liquid on fire.
  7. When the flame stops add mustard and ketchup, stir and then add sliced palm hearts and basil cream.
  8. To make oat milk in a blender place the oats and boiling water, let stand for 10 minutes. After that beat until creamy. To filter transfer the milk to a very fine sieve or cloth napkin, squeeze liquid and discard fiber.
  9. Finally just before serving add oat milk, cook until boil and remove from heat.
  10. Serve over rice.
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