Creamy Mushroom Stroganoff

No need for beef in this stroganoff! Use a cream alternative for extra environmental brownie points, and feel free to chuck in any seasonal veggies lying around. I added green lentils to this traditional recipe for extra protein. You don't need to fulfil your dietary needs at the expense of the environment!

Ingredients

300g mushrooms (chopped)
1 onion (chopped)
1 courgette (chopped)
1 leek (chopped)
150g broccoli
1 can green lentils
2 cloves garlic (crushed)
2 portions of brown rice
1 tbsp paprika
1 tbsp black pepper
1 tsp mixed herbs
1 tbsp wholegrain mustard
3 tbsp Worcestershire sauce, or vegetarian alternative (optional)
300ml stock (beef or vegetable)
200g low fat soured cream (or Elmlea Double for vegans)
2 handfuls kale (finely chopped) (optional)
2 handfuls spinach (chopped)

Recipe

1. Start the rice and cook as per the instructions on the packet.
2. Fry onion until softened, approx. 3-5 mins. Add courgette, and fry for 5 mins. Add leek, and fry for a few mins. Add paprika and garlic, and cook for 1 min. Add mushrooms and cook for 5 mins.
3. Combine the Worcestershire sauce (if using) with the stock, and mix well. Afterwards, pour into the pan, turn up the heat, and bring to the boil. Add in the lentils, spinach, kale, broccoli, and mixed herbs, and mix all together. Leave to reduce  and thicken for approx 15 mins.
4. Once thickened (and the rice is ready), take the pan off the heat and leave to cool for a few mins. Stir in the pepper, mustard and soured cream, once the mixture is cool enough to not split the sauce. Serve with the rice.