Leila Buffery, iEG recipe contributor
This traditionally Russian meal is served with pasta or with rice. I’ve opted for brown rice, but feel free to mix things up if you’re feeling wild.
What do ya need? (serves 4)
- 3 TBSP Soy Butter
- 1 Large White Onion
- 2 Large Leeks
- 4 Garlic Cloves
- 1 Small Aubergine (Eggplant)
- 600ml Vegetable Stock (2.5 cups)
- ½ a Cup of White Wine (check it’s Vegan obvz)
- 400g Plain (unsweetened) Soy Yoghurt (1 and 3/4 cups)
- 1 TBSP Dried Tarragon
- 1 heaped TSP of Cracked Black Pepper
- 1 TSP Salt
- 2 Cups of Brown Rice
How do ya make it?
Normally with any brown rice meal, I would suggest getting the kettle on to get cooking the rice straight away, but the Stroganoff flavour is SO much better if you have time to leave it to simmer for at least 20 minutes. So unless you’re in a mad rush, just chill.
- Melt the soy butter in a pan and add the onions, leeks and garlic until the leeks are just starting to soften.
- Chop the mushrooms and aubergine (eggplant) into big meaty chunks and add to the pan with the tarragon, black pepper and salt.
- If you haven’t already downed the wine, add this to the pan along with the vegetable stock and simmer for 5 minutes until the sauce is slightly reduced. Add the yogurt, turn the heat right down and leave to simmer.
- Now it’s time to cook the rice! Add two cups of brown rice to 4 cups of boiling water with a little salt and let it cook away. It usually takes between 20-25 minutes.
- Serve as soon as the rice is cooked and decorate with a little extra tarragon.
ENJOY!
Leila xxx
Leila Buffery, otherwise known as WhatLeilaEats, is a Brighton, UK chef/mischievous prankster who started her vegan journey with an ambition to inspire others to lead a cruelty-free lifestyle. Food to make your soul and tummy glow. Check out more of Leila’s vegan cooking on whatleilaeats.tumblr.com, and amazing food porn on her Instagram.