Vegan Stroganoff with Leftover Mushroom Soup

Ingredients

• 3 x potatoes
• 1 dl oat milk
• 1 tbsp vegan butter
• 1 x shallots
• 100 g champignon
• ½ x broccoli
• ½ x broccoli stalk
• 100 g canned white beans
• 1 tbsp lingonberry jam

Method

1. Make mashed potatoes: Cut the potatoes into pieces and boil them in salted water until soft. With a potato masher, fork, or quick pass with a immersion blender, mix the cooked potatoes, butter, and oat milk. Season with salt and pepper to taste.
2. Slice the shallot into strips and fry it in a pan with vegan butter until soft. Cut the champignon mushroom into pieces and add them to the pan. Prepare the broccoli stalks and peel off the outer layer. Cut into pieces and add them to the pan. Rinse the white beans and add them to the pan too.
3. Pour over the mushroom soup leftovers and heat over low heat. You need about 3 dl per serving.
4. Boil water and add some salt. Cut the broccoli into florets and boil for a maximum of 2 minutes.
5. Serve with lingonberry jam.