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!
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!
Ingredients
- 5 tbsp olive oil
- 1 medium onion diced
- 1 cup fresh basil leaves firmly packed
- 2 large garlic cloves minced
- 8 oz fresh baby bella or crimini mushroom sliced
- 3 oz fresh shiitake mushroom sliced
- 1 oz cognac or brandy optional
- 14 oz palm hearts canned
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 cup oat milk
- ½ cup rolled oats
- 1 cup boiling water
- Salt and black pepper to taste
Instructions
- n a large saucepan heat 3 tablespoons olive oil over low heat, add onion and saute until wilted.
- Add to onion fresh basil, stir covering the leaves with oil, saute for 5 minutes.
- Transfer the basil and onion to a food processor and blend until creamy. Reserve.
- 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.
- Add sliced mushrooms, stir well covering the mushrooms with oil. Close the pan and cook for 5 minutes to release water.
- 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.
- When the flame stops add mustard and ketchup, stir and then add sliced palm hearts and basil cream.
- 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.
- Finally just before serving add oat milk, cook until boil and remove from heat.
- Serve over rice.