stroganoff

there were very few meat dishes i even liked as a child (i guess i was always a vegetarian in my heart!). however, i love, love, loved my mother's beef stroganoff. it was, hands down, THE best! thus, it just had to be made available to vegans and vegetarians. i refuse to live my life without it! now, you too can make this up for mom and WOW her with the rich, creamy flavors.

stroganoff , done right

2-3 cups egg-free noodles

1 package seitan – sliced into bite size pieces

2 packages of cremini mushrooms –sliced

2 cloves garlic – minced

1 large leek – sliced

1 cup dairy-free sour cream

2 cups non-beef or veggie broth (try to find the Better Than Bouillon brand, if possible for the veggie broth)

2 handfuls of fresh green beans

1 handful fresh parsley – chopped

2 tsp tamari

1 tsp bouquet gravy darkener/thickener

2 tbsp flour (for thickening)

½ cup white wine (any kind will work)

olive oil

salt and pepper

In a large pot, bring water to a boil and add 2-3 cups of noodles, a dash of salt and olive oil.  Bring to a boil until al dente, drain and set aside.

In another small skillet boil ½ cup water and add your green beans until tender to the bite.  Drain.  Sprinkle with salt and pepper and 1 tsp of tamari.  Toss together to let flavors marry.

Heat a large skillet and add 2 tbsp olive oil.  Add your seitan, garlic and leeks.  Let the seitan brown a bit, 8-10 minutes.  Keep stirring to get all sides browned.  You can now add your mushrooms.  Stir until mushrooms are slightly limp. 

You can now sprinkle your flour and stir in until a paste is created.  Add your heated broth, tamari and darkener and stir until it begins to thicken.  Now add your wine, salt and pepper and stir again.  Cook for about 5 minutes, until wine has reduced.

Once reduced to your desire, fold in your dairy-free sour cream and chopped parsley.

Serve over noodles, with a side of steamed green beans and a glass of white wine.

Enjoy!

 

Comments

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[Auth]

Maybe we should reamne this day Mushroom Monday. I wouldn't mind eating mushrooms at least once a week! This looks like one we'll have to try soon, though it reminds me of our poor morel harvest this spring.

[Mahmoud]

This looks great. I have a spectacular recpie for mushroom lasagne, but it's a bit more involved. This looks easier. I agree about the truffle oil. Truffle oil (and anything else truffle) brings a dish to another level. And for people who like to avoid pasta: Try shirataki noodles. They taste just like pasta, without the calories and carbs. Thanks for posting!

[Ehno]

Thank you for this! I've been vegan for a year and 9 months (and 3 days) and my hbnausd is still a hard core meat eater. I've shared with him the health aspects and the moral aspects and he doesn't seem to care about either. It can be discouraging. You have given me some new things to try with him! Thanks for sharing your life with us!

[Breno]

Ian, I've had similar eceireenxps. There's just so much great veg food out there that it's sad to see these veg-exclusive places totally blow it on quality.I had the chicken salad sub at DC last Friday, and it was completely awesome. I'm known to be a little picky about my sandwiches, but this one was really perfect. For the price, I was honestly expecting something kind of small, but it was huuge. I added lettuce and tomato, which is an odd thing not to include, but even with it the price was under $5. The bread used was also noteworthy, though I don't know where they got it fromMmm just thinking about it makes me want to go back there again this Friday.