Rich Swedish stroganoff with vegan chorizo, mushrooms, and oat cream. Quick comfort food with pasta.
Ingredients
- 1 yellow onion
- 2 carrots
- 250 g forest mushrooms
- 2 packages Anamma and Jävligt Gott Vegochorizo
- 4 garlic cloves
- 1 tbsp dried thyme (15 ml)
- 1½ tsp yellow curry
- 2 tbsp tomato purée (30 ml)
- 400 g crushed tomatoes (1 tin)
- 250 ml oat cream (2½ dl)
- 1½ tbsp vegetable stock concentrate (22.5 ml)
- 1 tbsp Japanese soy sauce (15 ml)
- salt and pepper to taste
- margarine for frying
- parsley for serving
- 500 g tagliatelle
Instructions
- Peel the yellow onion and garlic, rinse the carrot and clean dirt from the mushrooms. Chop the onion, slice the garlic and carrot and quarter the mushrooms. Cut the vegan chorizo into about 1 cm thick slices.
- Heat a frying pan with high sides and fry the vegetables and sausage in vegan butter/margarine together with thyme, curry, tomato purée, salt and pepper until the vegetables have softened somewhat and the sausage has a nice sear.
- Pour in crushed tomatoes, oat cream, vegetable stock and soy sauce. Stir and let simmer for about 10 minutes while you cook your pasta. Taste with salt and pepper and finish by topping with fresh chopped parsley.
- Serve with freshly cooked pasta, preferably tagliatelle!