Serves: 2
 
Ingredients
  • 2 punnets of mushrooms
  • 1 red onion
  • 4 cups spinach (tightly packed)
  • ½ can coconut milk
  • 1 cup vegetable stock
  • 1 tbsp. smoked paprika
  • 1 garlic clove (crushed)
  • ¾ cup walnuts (optional)
  • 1 tsp. chia seeds
  • 2 tbsp. coconut oil
  • Chilli flakes (optional)
Instructions
  1. Cut the mushrooms into quarters followed by dicing the red onion.
  2. Place a medium sized pot over a medium heat and melt 1 tbsp. of coconut oil. Add the red onion, crushed garlic and smoked paprika. Sauté until the red onion is soft and then empty the mixture into a small bowl and set aside.
  3. Add a further tbsp. of coconut oil to the pot, followed by the mushrooms and gently saute until nice and juicy.
  4. Mix the coconut milk with the vegetable stock and pour into the pot followed by the chia seeds.
  5. Simmer for 10 mins on a low heat, stirring well. Add the walnuts, bowl mixture, then spinach and heat until the spinach is wilted. Add some chilli flakes if you fancy a bit of a kick!
  6. Serve with cauliflower rice.
Recipe by Haleo at https://www.haleo.co.uk/wordpress/mushroom-stroganoff/