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Mushroom and Pepper Stroganoff – Quick Healthy Meals

doryne-abela-Mushroom-and-Pepper-Stroganoff

It is not difficult to make sure we are eating healthily when I have plenty of time to prepare meals. However, this proves a bit more difficult when I get home in the evening after a day’s work and have to start preparing a meal from scratch. However, I have found a way around this,  I think.

This is what helps me most.

I shop for the vegetables we like in the beginning of the week and then make sure I incorporate them in the evening meals as I go along. The secret is to have ingredients at hand, otherwise it is difficult to make meals if your fridge and cupboards are bare. I always keep staples like pasta, noodles, rice and even some instant mashed potato. These make good side servings for all my vegetable dishes. The following is an example of a very quick meal, takes 30 minutes tops to prepare and is tasty and nutritious.

Mushroom and Pepper Stroganoff.  serves 2 generous portions.

  • 2 tablespoons sunflower oil
  • 2 cloves garlic, minced
  • 1 white onion, finely chopped
  • about 250 g mushrooms, quartered
  • half of each red, yellow and green pepper, diced
  • 1 mushroom stock pot or cube
  • rice or soy cream

See how quick and easy it is to prepare.

Warm the oil in a deep frying pan and add the garlic and onion. Stir often until softened but not browned. In the meantime you can start preparing your side of choice. This dish is great with some boiled rice, pasta such as fusilli or some mashed potatoes. These will cook while you are cooking the stroganoff. Now add the peppers and again stir often until they start to soften. You still want them to have some bite, though. When done, add the mushrooms and keep cooking. Season with salt and pepper. If using the stock pot, just add to the pan and stir to dissolve, if using the stock cube dissolve in a little hot water and add to the pan. Lastly, add the rice cream to give you a nice smooth sauce.

And there is one quick weekday dinner.

 

Author: Doryne Abela

I had been a vegetarian for more than 20 years and decided to go vegan a year ago , as I believe animals in the dairy and egg producing industry still suffer. I try to eat as healthily as I can with the least harm to the environment possible. I love cooking for others and hope that by eating my food they will realise that wholesome food is delicious and pleasing, and that nothing has to suffer or die for us to thrive.

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