“Freethinkers are those who are willing to use their minds without prejudice and without fearing to understand things that clash with their own customs, privileges, or beliefs. This state of mind is not common, but it is essential for right thinking; where it is absent, discussion is apt to become worse than useless.” – Leo Tolstoy
I appreciate that it is April, but it’s still pretty miserable up here. Not quite drip-drip-drop-little-April-showers more my-boobs-are-cold-and-my-feet-are-always-semi-wet. Best cure for this as a poor little vegan (let’s forget the cheesy chips…) is regressing into winter and eating something hot and wholesome. So, here is a recipe for a vegan Stroganoff and you can pretend to be a vegan Anna Karenina like me this soppy April:
1x onion finely chopped
300g chestnut mushrooms, sliced
2x cloves of garlic, finely chopped
200ml vegan ale (I know how tragic vegan ale sounds but it does exist)
2 tbsp dark soy sauce
1 tsp paprika
3 tbsp soy yoghurt
Salt and pepper
Bunch of flat leaf parsley
- Heat some oil in a pan and fry the onion, mushrooms, and garlic until soft and browned. Do this on a high heat!
- Then comes the exciting bit – add the bottle of ale to the pan (the sizzling spit is so satisfying). Then add the soy sauce and paprika and keep it simmering until the liquid reduces
- Take off the heat and pop the dollop of soy yogurt on the top with the fresh parsley
I made this with some easy-to-cook wholegrain rice that you can put in the microwave for a couple of minutes, but you could have it with a jacket potato or some flatbread which I’m sure would be yummy too.
Dasvidaniya, as they say!