This is a vegan version of Jedi's Stroganoff recipe. I used coconut milk instead of cream and omitted the paprika to enhance the Thai flavours.
A few other alterations:
- No green pepper was used (I don't like the colour it goes when cooked and I think red pepper has a nicer flavour)
- Only two tablespoons of tomato paste was added instead of a tin. Tins here come in 200g and 400g sizes and I think both would be overkill.
- My favourite way of adding chilli at the moment is using harissa. A tablespoon provided a perfect amount of soft heat without any Tabasco.
- Worcestershire sauce is based on fermented anchovies and was omitted. Just my opinion, but two drops is neither here nor there anyway. I think at least a tablespoon would be needed to have a noticeable effect in this recipe (remember it is not strongly flavoured and used by the teaspoon in much smaller volumes of Bloody Marys and Oysters Kilpatrick).
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
2 onions, diced
2 long red bell peppers, seeded and sliced thinly
1 kg mushrooms, stalks trimmed and finely diced, caps sliced
2 tablespoons tomato paste
1 stock cube
1 tablespoon harissa (or fresh or powdered chilli to taste)
1 teaspoon freshly ground pepper
400 ml tin coconut milk
Couple of shots of vodka
Basil or coriander to serve
- Sauté the garlic until golden
- Add onion and cook until soft
- Add red pepper and cook a few minutes
- Add mushroom and cook, tossing frequently until shrunk in size
- Add tomato paste, stock cube, chilli, pepper and coconut milk and simmer a few minutes
- Add vodka and seal in two 750 ml glass jars and refrigerate as soon as it has cooled.
This is a sauce that improves with sitting, so it can be cooked in the galley
in the cool of the morning and left to sit, making it a perfect dish for a summer's evening.
I served this tonight on homemade pasta from the Women's Cooperative here, topped with sprigs of boat
grown basil and cherry tomatoes. I didn't bother fully reheating the sauce, just tipped it into the pot while the pasta was draining then tossed it through the into hot pasta to end up with a warm dish, which suited the warmth of the dusk.
Absolutely delicious! Thanks Jedi