- 1
Ingredients
- 1 Tbsp Coconut Oil
- 1 Tsp White Peppercorns
- 2 Tsp Coriander Seeds
- 1 Large Onion Diced
- 2 Shallots Diced
- 3 Coves of Garlic Minced
- 1 Small Red Chilli (Optional)
- 250 Grams Button Mushrooms Sliced
- 1 Cup Coconut Cream
- 1 1/2 Cups Water
- 1 Cup Zucchini Diced
- 1 Carrot Sliced Finely
- 1/4 Tsp Ground Nutmeg
- 1 Tsp Ground Turmeric
- 1 Tsp Tamari (Optional) or Nama Shoyu (Optional)
Preparation
Step 1
In a large pot, heat the coconut oil, and sauté onions until soft
Using a motar and pestle, grind in order; peppercorns and coriander seeds, until they are a fine grind
Add the onion, shallots, garlic and chilli, and mash them into the pepper and coriander seed mix (it doesn't need to be as thin as a paste, but should be combined. You can blend if you need to)
Cook the stroganoff 'paste' until fragrant; about 3 minutes
Add the mushrooms and sauté for 10 minutes, or until soft, and have reduced in size
Pour in the coconut cream and water, zucchini and carrot
Bring to a boil, then simmer for 25-30 minutes, until carrots are cooked
Add the nutmeg, turmeric and tamari/nama shoyu if using
Serve over cauliflower mash and top with fresh parsley