Red onion
Button mushrooms
Portobello Mushrooms
Smoked paprika
Black pepper
Vegan margarine
Soaked Almonds
Soy milk
Vegan stock
For the rosti
Desiree Potato
Celeriac
Fresh horse radish
Rosemary
Spring onions
1. dice onions
2. chop mushrooms
3. heat up a fry pan and sauté off the onions
4. add the smoked paprika and some black pepper and fry off
5. add the mushrooms and the vegan margarine
6. Cook this off until the mushrooms soften a little bit
7. Take the almonds and the soy milk and blend until smooth
8. add the vegan veggie stock
9. add the almond to the mushroom and heat through and reduce slightly
1. Grate the potato and squeeze out any liquid. This is so the rosti fries off
instead of steaming off and falling apart.
2. Grate the celeriac and squeeze out any liquid.
3. Grate the horse radish and then mince finely.
4. Chop up some rosemary
5. Place all this into a mixing bowl and mix well until evenly distributed
6. Make cakes out of the rosti mixture by pressing them firmly together.
7. Heat up a fry pan with some olive oil and some vegan margarine.
8. Gently place the rosti into the fry pan and cook until golden brown.
9. Flip and do the other side
10. Serve this up with the stroganoff and top off with some spring onions
