Delicious comfort food lightened up with kale instead of chicken, this CREAMY MUSHROOM AND KALE STROGANOFF has all the classic flavours and is on the table in 30 minutes! You’ll love this vegetarian version and I know you wont be missing the chicken after you taste how delicious it is. Enjoy x

Serves: 3-4

kale and mushroom stroganoff

500g mushrooms, sliced

6 large kale leaves, stems removed, leaves chopped

2 tbs butter or dairy free alternative

1 large onion, diced

1 tsp dijon mustard

1 tsp tomato paste

1 tsp gf soy sauce

1/2 cup vegetable stock

1/2 -1 cup sour cream or vegan sour cream

1/2 cup fresh parsley, finely chopped to garnish

250g gluten free pasta

sea salt / pepper

  1. Prepare pasta according to instructions. Drain and set aside.

  2. Heat the butter in a deep frying pan and over a medium heat sauté the onions until they are translucent.

  3. Add the mushrooms, stirring occasionally for a minute.

  4. Add the soy sauce, dijon mustard, tomato paste and stock and bring to boil.

  5. Add the pasta, kale and seasoning. Simmer in pan, occasionally stirring for a few minutes so the pasta absorbs the flavours of the stock.

  6. Turn off heat, pour the sour cream over the pasta (amount depends on how creamy you prefer it), serve hot into bowls and garnish with chopped parsley.


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