Mushroom Stroganoff

INGREDIENTS

Vegetable or Sunflower oil for cooking

Seasonal Vegetables (use what ever you have on hand like: pumpkin, celery, capsicum, carrot)

1 tsp Thyme, dried

500g of your favourite mushroom, sliced

1 ½ cups of cubed tofu – (MACRO brand from Countdown)

400g tin of chopped tomatoes

150 mls of coconut cream (about 1/3 of 400ml can)

2 tbsp of raw sugar

1 tsp of Paprika

Brown Rice

Salt and Pepper to taste

 

METHOD

  1. Prepare vegetables by chopping into bite size pieces and set aside.
  2. Boil water in a pot, add brown rice and boil until cooked, drain and set aside.
  3. Heat oil in a pan, add thyme, then add vegies and stir fry until almost cooked.
  4. When almost cooked add mushrooms, and tofu. Stir whilst cooking.
  5. Combine tomatoes, salt, coconut cream, paprika and sugar. Pour over vegetable mix.
  6. Simmer on low for 5 – 10 mins.
  7. Serve on hot brown rice.