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Vegetarian Stroganoff From Russia With Love!

[Ilovemyshape.com] The humble Stroganoff originates from mid 19th century Russia and was originally a dish based around sautéed meats. Its popularity spreads across the world and now most nations have their own take on it with considerable variations. It is a dish with unique flavours and textures to perfectly complement vegetarian cookery, vegetarian Stroganoff needn’t be hard or time consuming and with a wealth of options, can easily be tailored to suit anyone.

Traditionally a stroganoff has several defining ingredients, sour cream, sautéed onions and mushrooms, as for the rest. Well the limit is your imagination, for this particular stroganoff for vegetarians I’m using aubergines but really, you can use any vegetable, it is perfect no hassle comfort food.

Vegetarian Stroganoff from Russia with Love!
 
Author: Chef Lee
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
This is a dish with unique flavours and textures to perfectly complement vegetarian cookery, vegetarian Stroganoff needn’t be hard or time consuming and with a wealth of options, can easily be tailored to suit anyone.
Ingredients
  • 2 small aubergines
  • 2 tbs olive oil
  • 2 medium onions peeled and chopped
  • 2 garlic cloves crushed
  • 1 pinch paprika (be generous)
  • 1 pinch cumin
  • 1 red pepper, sliced and de-seeded
  • 130 grams button mushrooms sliced
  • 3 tbs sour cream
  • 3 tbs water
  • 1 teaspoon lemon juice
  • Fresh chopped parsley to garnish
Instructions
  1. Wash and dice the aubergines
  2. Sprinkle with a little salt and set aside for 10 minutes.
  3. Rinse the salt off thoroughly, you may want to steam the aunergine cubes for 10 minutes until soft then set them aside.
  4. In a large non stick frying pan heat the olive oil gently. Add the onions, garlic,red pepper, cumin, and paprika and sauté for 5 minutes until the onions are soft.
  5. Add the mushrooms and aubergine and sauté for a further 5 minutes.
  6. While the mushrooms and aubergines are cooking, mix together the sour cream, water and lemon juice.
  7. Stir the sauce into the vegetables and season with seasalt and pepper.
  8. Serve sprinkled with the chopped parsley and whatever takes your fancy.
 
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Image: Dillichef.com

Ingredients:

  • 2 small aubergines
  • 2 tbs olive oil
  • 2 medium onions peeled and chopped
  • 2 garlic cloves crushed
  • 1 pinch paprika (be generous)
  • 1 pinch cumin
  • 1 red pepper, sliced and de-seeded
  • 130 grams button mushrooms sliced
  • 3 tbs sour cream
  • 3 tbs water
  • 1 teaspoon lemon juice
  • Fresh chopped parsley to garnish

Instructions:
Step 1: Wash and dice the aubergines

Step 2: Sprinkle with a little salt and set aside for 10 minutes.

Step 3: Rinse the salt off thoroughly, you may want to steam the aunergine cubes for 10 minutes until soft then set them aside.

Step 4: In a large non-stick frying pan heat the olive oil gently. Add the onions, garlic,red pepper, cumin, and paprika and sauté for 5 minutes until the onions are soft.

Step 5: Add the mushrooms and aubergine and sauté for a further 5 minutes.
While the mushrooms and aubergines are cooking, mix together the sour cream, water and lemon juice.

Step 6: Stir the sauce into the vegetables and season with sea salt and pepper.

Step 7: Serve sprinkled with the chopped parsley and whatever takes your fancy, rice is nice, steamed spinach creates a gorgeous colour, quinoa or even baked potatoes for a heart and soul pleasing vegetarian stroganoff that I guarantee you’ll return to again and again.

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