Wild mushroom Stroganoff

This creamy vegan dish is sure to warm you up on those cosy autumn nights!

Ingredients

- Spray sunflower oil for frying
- 1 onion, finely chopped
- 1 tbsp paprika
- 1 tsp oregano
- 1 tsp black pepper
- 2 garlic cloves, crushed
- 450g mixed mushrooms
- 2/3 butternut squash, peeled and cubed
- 300ml vegetable stock
- 1 tsp vinegar mixed with 1 tsp dark soy sauce
- 1/2 can full fat coconut milk
- 3 tbsp Knottys Smooth Peanut Butter
- Small bunch of fresh parsley to serve
- Your choice of rice or pasta to accompany

Method

Step 1

Spray a frying pan with your oil, and fry your chopped onion for 3-5 minutes until soft.

Step 2

Add in your herbs/spices and crushed garlic, and stir into the cooking onion. Fry for a further 3 minutes until the aromas begin releasing from the spices.

Step 3

Add in your mushrooms and butternut squash, and fry for a further 5 minutes until the squash begins to soften on the outside.

Step 4

Add your vegetable stock and soy sauce and vinegar mixture and bring to the boil.

Step 5

Then carefully add in your coconut milk and cook for a further 5-10 minutes until the sauce has thickened and your squash is cooked

Step 6

Take off the heat, and add in your Knottys Smooth Peanut butter. Slowly stir this into your sauce. Serve with either rice or pasta (your choice!) and top with fresh parsley.