Butterbean stroganoff

Butterbean stroganoff


4 people made this

About this recipe: An easy vegan main meal that can withstand much flexibility and still turns out like it's a really special meal. This is for 4. Best served over rice or pasta for a complete meal.

Serves: 4 

  • oil, as needed for cooking
  • 2 onions, finely chopped
  • 500g mushrooms, sliced
  • 2 (400g) tins butterbeans, drained and liquid reserved
  • dried or fresh chopped tarragon, to taste
  • 50ml to 100ml soya cream

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Warm a little oil in a frying pan over a medium heat. Add the onion and cook and stir until soft. Add the mushrooms and cook for a further 6 to 8 minutes until soft.
  2. Add the beans then pour in the reserved bean liquid, tarragon and enough soya cream to cover the beans. Bring the mixture to a simmer and allow to cook down until the soya cream thickens, about 8 to 10 minutes. Remove from the heat and serve.

Recently viewed

Reviews (1)


Very easy to double and treble up. I serve with baked potatoes, sure it would work fine with rice - 31 Mar 2015

Write a review

Click on stars to rate