Mushroom and Bean Stroganoff Bake

Ingredients – 2 people

Base Vegetables

  • 1 red onion, chopped
  • 1 garlic clove, finely chopped
  • 1 tbs oil
  • 250g oyster mushrooms, sliced
  • 250g sweet potato, cut into bitesize chunks
  • 1 x 400g tin or borlotti beans

Sauce

  • Juice of ½  lemon
  • 325ml oat milk
  • 75g cashew nuts
  • ½ tbs Dijon mustard
  • ½ tbs soy sauce
  • ½ tsp garlic powder

Topping

  • 50g oats
  • 25g flaked almonds
  • 25g pumpkin seeds
  • 1 tbs oil
  • 25g grated vegan cheese (Optional)
  • Salt and pepper to season

Method

  • Preheat oven to 180 degrees
  • Heat the oil on medium heat. Add the onion and garlic and cook for roughly 4 minutes until softened.
  • Add the mushrooms, sweet potato and beans along with seasoning and let the mixture sweat for ten minutes, stirring occasionally. 
  • To make the sauce, put all the sauce ingredients into a blender and blend until smooth
  • Add the sauce to the vegetables and cook for a further ten minutes until the sauce thickens.  Taste and season if required.
  • Transfer the vegetables and sauce mixture into a baking dish for the oven
  • To make the topping put the oats, almonds, pumpkin seeds and cheese (if using) into a bowl and stir to combine. Add the oil and seasoning and mix in to ensure that the seeds are coated with the oil.
  • Cover the vegetable and sauce mixture with the topping and cook in the preheated oven for 10-15 minutes.