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Leek and butterbean stroganoff recipe

28 ratings

This veggie version of stroganoff uses leeks and butterbeans instead of beef and is a delicious alternative all of the family will enjoy. Chestnut mushrooms add extra depth and flavour. Add soured cream or natural yogurt just before serving. See method

Serves 4
10 mins to prepare and 20 mins to cook
218 calories / serving
Healthy

Ingredients

1tbsp olive oil
2 leeks, trimmed and sliced
2 garlic cloves, peeled and sliced
100g (3½oz) chestnut mushrooms, sliced
2 x 400g can butterbeans, drained
1tsp smoked paprika
2tsp flour
300ml (10fl oz) vegetable stock
2tbsp soured cream or natural yogurt
cooked brown rice, to serve

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
915kj
218kcal 11%
Fat
7g 11%
Saturates
2g 11%
Sugars
4g 5%
Salt
0.9g 15%

of the reference intake
Carbohydrate 26g Protein 12g Fibre 10.7g

Method

Heat the oil in a pan and sauté the sliced leeks and garlic cloves for 3-4 minutes before stirring in the mushrooms. Cook for another 2 minutes. Stir in the butterbeans, smoked paprika and flour and cook for 2 minutes.
Pour in the stock and stir whilst bringing to the boil. Simmer for 10-12 minutes, until the leeks are soft. Stir in the soured cream or yogurt and serve with brown rice.