TiNDLE Mushroom Stroganoff

From our friends over at TiNDLE.

4

servings

30

min

??

calories

Ingredients

  • 400g (14 oz) TiNDLE, cut into pieces
  • 100g (3½ oz) vegan butter
  • 50g (1¾ oz) flour
  • 1 red onion, cubed
  • 1 green capsicum, cubed
  • 8 white button mushrooms, quartered
  • 5 garlic cloves, chopped
  • 500ml (16¾ fl oz) plant milk
  • 100ml (3¼ fl oz) water
  • 2 mushroom bouillon
  • ½ tsp dried thyme
  • ½ tsp white pepper
  • 100g (3½ oz) vegan sour cream

Instructions

  • Cut TiNDLE into pieces.
  • Melt half the butter in a hot pan at low heat. Sear TiNDLE pieces and set aside.
  • In the same pan, add onions, capsicum and mushrooms. Cook for 3 minutes.
  • Add garlic in the pan and cook for 1 minute.
  • Add remaining butter and stir until butter is melted.
  • Add in flour. Stir and cook for another 2 minutes to remove raw flour flavour.
  • Add in milk, bouillon, white pepper and thyme. Simmer for 5 minutes.
  • Add in water, and simmer for 2 minutes.
  • Stir in TiNDLE pieces and simmer for 2 minutes until TiNDLE reaches an internal temperature of 75°C (165°F).
  • Stir in sour cream.
  • Serve over pasta or potatoes.

Shop this dish

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