Vegan Stroganoff

Submitted by:
Fabio Fornari, Berlin, Germany
Tourism

Image Source: Author

Ingredients

400g fresh mushrooms (I prefer champignons)
200ml vegan heavy cream (soy is usually the best option)
200ml ketchup
1 onion
2 garlic cloves (or more, up to you)
1 tomato
Olive oil
Salt to taste

Optional:
Paprika (I usually like the smoked type)
Tofu

1. Clean and cut the mushrooms in the way you prefer (I normally slice them, but any format is fine) and leave them aside.

2. Get a medium size pan and fill it with a bit of olive or sunflower oil

3. Cut the onion and the garlic cloves in small cubes. Heat the oil and add the onion first, wait a couple of minutes and then add the garlic

4. While the onion and garlic are frying, you can cut the tomato in small cubes as well. Once the onion and garlic are ready, add the tomato. If you wish to add paprika, wait until the tomato starts dissolving

5. Now you can add the mushrooms and mix them with the onion, garlic and tomato. Fry the mushrooms until they start releasing water and wait for the water to evaporate before moving to the next stages

6. Add the vegan heavy cream and mix it well with the mushrooms and leave it to boil for a couple of minutes

7. Then you can add the ketchup and mix it well. Here you can check if you would like to add a bit of salt

8. I normally leave it to boil for about 10 minutes, but keep checking the mushrooms' texture up to the point you feel it is ready to serve.

9. Finally you can serve it with jasmin rice and some crisps

Background

This is a very special dish for me, because my mom used to cook it many times and it brings special memories. As I grew up and moved out of my parents house (and became vegan), I learnt how to cook it and it still remains as one of my favourite recipes. It is really easy to prepare and super tasty :)
The curious part about this dish is that it is originally a Russian recipe, but somehow it is really famous in Brazil!

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