One-pot peanut Stroganoff
And my vegan peanut Stroganoff is also full of protein. It's a perfectly wholesome and delicious dinner that is a great family meal as well. It only takes about 25 minutes of your time to cook and prepare.
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My vegan peanut Stroganoff is a perfect weekday dinner. Easy to make and you can pick up all ingredients from your local supermarket on your way home from work.
And it's all cooked in one pot, which makes cleaning up very easy.
Garnish with some parsley to make it look extra delicious.
This dish also works very well with smoked tofu if you have one to hand. Otherwise use normal tofu as the rich peanut sauce is enough to marinate the tofu while it's cooking and give it a great flavour.
INGREDIENTS (4 portions):
One-pot peanut Stroganoff ingredients:
- 1 onion
- 300g white (or any) mushrooms
- 400g of firm tofu
- 1 stalk of celery
- 1 red and 1 green pepper
- 5 tbsp of soy sauce (to taste)
- 3 heaped tbsp smooth peanut butter (the box standard one you get in any supermarket)
- 1 heaped tbsp tomato paste
- 1 heaped tsp garlic paste
- 1 heaped tsp smoked paprika
- Juice of 1/2 lemon
- Black pepper to taste
- 180g macaroni pasta
- 500ml boiling water
- Parsley to garnish
Start with finely chopping an onion.
Then slice 300g of white (or any variety) mushrooms and cube 400g of firm tofu.
Chop up 1 stalk of celery and finely cube 1 red and 1 green pepper.
Sauté the onion, mushrooms, tofu and the celery in some olive oil for a bit until softened.
Then add all other remaining ingredients (apart from the optional parsley).
Cook until the pasta is al dente. Stir occasionally so it doesn't stick to the bottom.
Serve and garnish with some freshly chopped parsley.
And if you liked this vegan Stroganoff recipe, also try my easy vegan quinoa bake with tahini sauce.