Pretty happy with this recipe for a vegan mushroom stroganoff. 12 oz package of dry noodles 1 tbsp olive oil 1 yellow onion, small diced 2 large garlic cloves, smashed 3 tbsp flour 2 cups vegetable stock (make your own! seriouseats/recipes/2013/02/hearty-vegetable-stock-vegan-recipe.html) 1 tbsp tamari 1 tsp lemon juice or apple cider vinegar 1 tbsp tomato paste 4 cups chopped mushrooms (roughly 2 to 3 portobello or a couple 8oz packages of cremini or button, whatever you like) 1 tsp sage 1 tsp thyme (fresh is better, like 3 or 4 sprigs) 1 tsp black pepper Kosher salt (if you use a no or low salt stock, 1 tsp + to taste) 1 bay leaf 1 tsp fresh parsley, chopped (optional) 1 tsp vegan Worcestershire sauce (Amys) (optional) 1/3 c unsweetened plain almond milk or vegan sour cream (try a cashew sour cream; tofutti tastes good but it is highly processed and contains trans fats thesimpleveganista.blogspot/2014/02/basic-cashew-sour-cream.html?m=1) Add the flour to 1/3 cup of water a little at a time as you whisk (this keeps it from clumping up) and set aside. In a heavy bottomed Dutch oven, pan, or large and deep skillet (avoid bare cast iron since well be working with acids), sauté onions on medium-low heat in oil until soft and translucent (6 minutes or so). Add the stock and then the flour/water mixture to the onions and mix well. Next, add the tamari, lemon juice, tomato paste and mix well. Add the mushrooms and seasonings, bring to a simmer until mushrooms are tender, maybe 20 minutes. While the mushroom/onion mixture is cooking, prepare the noodles according to package (the Giant Eagle brand ribbon noodles take about 6 minutes). When the mushrooms are done, add your sour cream or almond milk if using. Pour mixture over the strained noodles and combine well. (Picture is the stroganoff with almond milk instead of sour cream, so it looks a bit thin. It was great with the sour cream FYI)
Posted on: Tue, 28 Oct 2014 15:02:33 +0000
Trending Topics
Recently Viewed Topics
© 2015