Completely vegan and full of only the good stuff, super versatile too, whip it up with chicken or beef or create a classic vego option, with buckets of mushrooms for a wholesome vitamin hit! The addition of rosemary adds a winter and earthy note to the dish.

Recipe by @fooddesignstudio

Ingredients:

• 500g mushrooms, sliced
• 1 large onion, sliced
• 1 30g sachet Mingle Hearty Stroganoff Seasoning
• 300ml vegan stock or stock of your choice
• 2 tablespoons tomato paste
• Fresh rosemary
• Salt and pepper
• 5 large potatoes
• 1/2 cup soy or oat milk
• Knob of butter (optional)

Method:

1. Wash the potatoes and cut into 2cm cubes. Place the potatoes into a medium sized saucepan and fill with cold or hot water. Place the saucepan on the stove and bring to boil. Once the water is boiling, reduce the heat to a medium temperature and boil lightly for approx 15 minutes or until the potatoes are tender.
2. Preheat a large frying pan on the stove to a high heat and add a tablespoon of olive oil.
3. Add the onions to the frying pan and pan fry until soft and translucent.
4. Remove the onions from the fry pan and add the mushrooms to the fry pan. Pan fry the mushrooms on a high heat for approx 10 minutes or until crispy and tender.
5. Add the Mingle Hearty Stroganoff Seasoning, tomato paste, stock liquid and a couple of sprigs of rosemary, simmer on a low temperature for 5-10 minutes.
6. Remove the potatoes from the heat, drain and add back into the same saucepan. Add salt and pepper and 1/2 cup of oat or soy milk. Using a potato masher, mash the potatoes until the potato is creamy and fluffy and there are no visible lumps. Add a knob of butter if you wish and place the saucepan lid back onto the saucepan so that the potato doesn’t get cold. Leave the saucepan off the heat.
7. When the stroganoff is ready, place a helping of the potato onto a plate and top with the stroganoff. Season with salt and pepper to taste.