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Leek and butterbean stroganoff recipe
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29 ratings
This veggie version of stroganoff uses leeks and butterbeans instead of beef and is a delicious alternative all of the family will enjoy. Chestnut mushrooms add extra depth and flavour. Add soured cream or natural yogurt just before serving. See method
Ingredients
- 1tbsp olive oil
- 2 leeks, trimmed and sliced
- 2 garlic cloves, peeled and sliced
- 100g (3½oz) chestnut mushrooms, sliced
- 2 x 400g can butterbeans, drained
- 1tsp smoked paprika
- 2tsp flour
- 300ml (10fl oz) vegetable stock
- 2tbsp soured cream or natural yogurt
- cooked brown rice, to serve
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
915kj
218kcal
11%
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Fat
7g
11%
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Saturates
2g
11%
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Sugars
4g
5%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 26g
Protein 12g
Fibre 10.7g
Method
- Heat the oil in a pan and sauté the sliced leeks and garlic cloves for 3-4 minutes before stirring in the mushrooms. Cook for another 2 minutes. Stir in the butterbeans, smoked paprika and flour and cook for 2 minutes.
- Pour in the stock and stir whilst bringing to the boil. Simmer for 10-12 minutes, until the leeks are soft. Stir in the soured cream or yogurt and serve with brown rice.