Name: Stroganoff Beans with Mushrooms & Garlic Rice
Ingredients: GARLIC RICE; 1 tablespoon (15 ml) olive oil; 4 clove garlic, minced; 2/3 cup (125 g) long-grain rice, rinsed; 1/4 teaspoon salt; 2 tablespoon (8 g) chopped fresh parsley, plus more to garnish; STROGANOFF BEANS WITH MUSHROOMS; 1 tablespoon (15 ml) olive oil; 1 medium white onion, finely sliced; Salt, to taste; 3 clove garlic, minced; 3 cup (300 g) chestnut mushrooms, roughly chopped; 1 (14-oz [400-g]) can borlotti beans, drained and rinsed; Black pepper, to taste; 1 teaspoon marmite; 1 teaspoon tomato paste; 1 teaspoon Dijon mustard; 3/4 cup plus 1 tbsp (200 ml) vegetable broth (stock); 1/2 cup (120 g) plain, unsweetened vegan yogurt; 1–2 tsp (5–10 ml) fresh lemon juice

Stroganoff Beans with Mushrooms & Garlic Rice

By: Sarah Doig, excerpted from Bangin Beans

Stroganoff Beans with Mushrooms Garlic Rice

By: Sarah Doig, excerpted from Bangin Beans

Rich and creamy with a subtle sharpness, this is a hearty, warming dish that I make again and again. The garlic rice is worth the extra couple of minutes of prep—it really takes this dish to a whole new level of comfort food.

Serves2

Ingredients

GARLIC RICE
1 tablespoon (15 ml) olive oil
4 cloves garlic, minced
2/3 cup (125 g) long-grain rice, rinsed
1/4 teaspoon salt
2 tablespoons (8 g) chopped fresh parsley, plus more to garnish
STROGANOFF BEANS WITH MUSHROOMS
1 tablespoon (15 ml) olive oil
1 medium white onion, finely sliced
Salt, to taste
3 cloves garlic, minced
3 cups (300 g) chestnut mushrooms, roughly chopped
1 (14-oz [400-g]) can borlotti beans, drained and rinsed
Black pepper, to taste
1 teaspoon marmite
1 teaspoon tomato paste
1 teaspoon Dijon mustard
3/4 cup plus 1 tbsp (200 ml) vegetable broth (stock)
1/2 cup (120 g) plain, unsweetened vegan yogurt
1–2 tsp (5–10 ml) fresh lemon juice

Instruction

To make the garlic rice: Add the oil to a saucepan over low heat. Add the garlic and stir for 1 to 2 minutes, until fragrant and golden. Add the rinsed rice and stir for a minute until slightly translucent.
Cover the rice with 1⅓ cups (315 ml) of water and add the salt. Bring to a simmer and allow the rice to absorb the water. Once almost all the water has been absorbed, turn the heat off and cover it with a lid. Leave it to sit for about 10 minutes, then fluff with a fork.
While the rice is cooking, start the stroganoff: Add the oil to a large pan along with the onion and a pinch of salt. Soften for about 5 minutes, until translucent. Add the garlic and soften for 1 to 2 minutes.
Add the mushrooms and sauté for 5 minutes, or until the mushrooms reduce slightly and start to color. Add the beans and season well with salt and pepper. Stir to combine.
Add the marmite, tomato paste and mustard. Mix well. Stir in the broth and bring to a simmer. Reduce for 5 to 10 minutes.
Stir in the yogurt, then season to taste with salt and pepper. Stir through the lemon juice just before serving. Stir the parsley through the fluffed rice. Serve the stroganoff alongside the garlic rice, topped with more parsley.