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Vegan Stroganoff
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Peach palm hearts1 can(s)
- White Onion1 unit(s)
- Garlic (tooth)2 unit(s)
- Raw unsalted cashew nuts200 g
- Peeled tomatoes1 can(s)
- Ketchup2 tablespoon
- Shoyu2 tablespoon
- Parsley (soaked)1/2 unit(s)
- Olive oil50 ml
- Black pepper1 teaspoon
- Nutmeg1 teaspoon
- Salt1 teaspoon
- Soak cashew nuts in hot water
- Sanitize the supplies
- Chop the garlic, onion, hearts of palm and parsley
- I like to leave the hearts of palm in large pieces to stand out and not fall apart
- Sauté garlic and onion in olive oil in a high skillet
- Let it brown a little, add the hearts of palm and seasonings: nutmeg, pepper and salt
- Sauté and add the peeled tomatoes and ketchup, break the tomatoes with a spoon and cook over low heat
- Drain the water from the cashew nuts and place the nuts in a blender with 300ml of hot water to make the cream.
- Beat well for approximately 3 minutes until it becomes a smooth cream.
- When the tomato is already reduced, remove from the heat and add the cream, stir well to avoid curdling.
- When serving, warm up to cook the cream and serve!
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