Potatoes

1. Cut the potatoes in half or quarters. Add potatoes to a large bowl with vinegar, salt and pepper, then toss to combine. Spread potatoes in a single layer on a baking sheet and bake at 200°C/400ºF for 45-50 minutes.

Stroganoff

1. Soak the soya chunks in salted warm water for 15 minutes, drain well and squeeze out excess water.
2. Chop onion, mince garlic, cut pickles into small cubes, slice mushrooms thinly and chop parsley roughly.
3. Sauté onion in a large non-stick pan over medium-high heat. Cook for 5 minutes, adding a few tablespoons of vegetable broth at time as needed, so the onions don’t stick. You can also use oil or vegan butter if you prefer.
4. Add soya chunks, garlic and mushrooms and cook for another 5 minutes, until soya chunks and mushrooms start to brown. Keep adding vegetable broth to prevent vegetables from sticking to pan.
5. Meanwhile add cashews, 1/2 cup of water, the rest of broth, pickle juice, mustard, tomato paste and oat flour to a blender and blend until completely smooth.
6. Pour this mixture over the soya chunks, add diced pickles and half of the parsley and cook for 5 more minutes or until sauce thickens. Season with salt and pepper and stir in rest of parsley.
7. Serve stroganoff warm over roasted potatoes. Enjoy!