Vegan Mushroom Stroganoff

• • 500 g brown mushrooms & portobello mushrooms
  • 200 g leek
  • 3 cloves of garlic
  • 1 Tbsp tahini
  • 1 Tbsp tamari (or soy sauce)
  • 500 ml vegetable stock
  • 1 Tbsp gluten-free oat flour
  • 50 ml white wine
  • 2 Tbsp cashew cream
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • Salt & pepper to taste
  • Fresh parsley to serve

• • Begin by slicing the leek into rounds.
  • Finely chop the garlic.
  • Dice the mushrooms; we’ve used a combination of portobello and brown mushrooms, but feel free to choose your favorite variety.
  • Sauté the leek in a small amount of olive oil for 2-3 minutes.
  • Add the mushrooms and mix thoroughly. Cook together for an additional 2-3 minutes.
  • Incorporate the finely chopped garlic
  • Introduce gluten-free flour to achieve a denser consistency.
  • Pour in the vegetable stock and white wine for enhanced flavor.
  • Elevate the taste profile with tamari (or soy sauce) and tahini.
  • Season the mixture with paprika, thyme, salt, and pepper to your liking.
  • Cover the pan and let the mixture simmer for 10-15 minutes.
  • Remove the pan from heat and stir in cashew cream for an added creamy texture.
  • Thoroughly combine the ingredients and finish by garnishing with fresh parsley for a burst of freshness.