Serves: 2 | Cook Time: 30 mins | Calories: 615 | Type: Vegan + Gluten-Free | Macros P: 22g / C: 72g / F: 24g


  • 240g butter beans (drained)
  • 80g wild rice
  • 2 garlic cloves
  • 180g chestnut mushrooms
  • 40g kale
  • 1 red pepper
  • 40g creamed coconut (sulphites)
  • 2 tsp smoked paprika
  • 2 tsp wholegrain mustard
  • 1 lemon

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Rinse the wild rice and place in a saucepan of 400ml boiling water with a pinch of sea salt. Simmer for 25-30 mins.
  2. Dissolve the creamed coconut in a jug of 200ml boiling water.
  3. Meanwhile, finely chop the garlic and thinly slice the mushrooms. Cut the red pepper into bite-sized pieces and roughly chop the kale.
  4. Heat 1 tbsp oil in a large pan on a medium heat and fry the garlic and mushrooms for 3 mins, then add the red pepper and smoked paprika for a further 3 mins.
  5. Drain the butter beans. Then add the butter beans, kale, creamed coconut and mustard to the pan and stir well. Turn the heat down to a simmer and cook for 10 mins to thicken the sauce. Stir in the lemon juice to taste and season with sea salt and black pepper.
  6. Drain the wild rice.
  7. To serve, place the wild rice onto a warm plate and spoon over the mushroom, butter bean and red pepper stroganoff.