Step 1

Heat the olive oil in a large pan over a medium-high heat. Add the garlic, onion and red peppers, and cook for 5 minutes, until they soften.

Step 2

Add the mushrooms and cook for a further 5 minutes. Resist the temptation to stir them too often, because this will allow the mushrooms to brown.

Step 3

Add the coconut milk, plant based milk of your choice from a carton, nutritional yeast, cumin, onion powder, salt and pepper. Stir together for a couple of minutes, until the ingredients are thoroughly combined.

Step 4

Stir in the the flour and green peas. Stir continuously for around 2 minutes, until the sauce starts to thicken, and then add the capers. The vegan mushroom stroganoff is now ready to serve!