Bean Stroganoff
Vegan-vegetarian Bean Stroganoff dish
Ingredients
- 3 Onions
- 2 cups Soaked Beans
- 1 can Chick Peas
- 5 Diced Carrots
- 1 tin Tomato Puree
- 1 small tin Tomato Paste (if preferred, use plenty of chopped fresh tomatoes)
- 3 T Soy Sauce
- 2 t Paprika
- 2 t Food Yeast
- ½ cup Cashews or Sunflower Seeds
- 2 cups Whole Grain Rice
- Herbs/Parsley
- Salt
- Water
Instructions
- Soak the rice in water for 1 hour. Wash the rice well and boil it for at least 45 minutes in a rice/water ratio of 1:4
- Chop onions and brown in soy sauce, add beans, salt, paprika, stirring often.
- Cover with boiling water, bring pressure cooker to 2nd ring and cook for 15 min.
- Add vegetables and more salt, tomato paste and puree, herbs and more water to cover to about 3 cm above the ingredients. Pressure cook for a further 15 min.
- Pour the cashews or sunflower seeds with 1 cup of water, blend until very smooth. Taste the sauce. If the sauce is too sour, it may be sweetened slightly with honey or brown sugar.
- Thicken stew with corn flour, if necessary, and add the blended cashew nuts to the stew together with the food yeast. Let simmer for a few minutes.
- Without pressure cooker, beans can be pre-boiled until almost cooked, then add all other ingredients and bake in a casserole for 1 hour. Serve with whole brown rice, barley rice, noodles or wheat bulgur (a very tasty, easy-to-prepare dish from the Middle East)
- Serve with a ball of cooked whole grain rice on the plate.