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

[Meagan]

Hey Nicole-

Great!
So glad you enjoyed the recipe...it's such a perfect dish for a chilly night!

Take Care-
Meagan

[Nicole]

I made this the other night and it is my new favorite dish! I also loved beef stroganoff when I was younger and it's nice to finally have it again. So yummy, thanks!

[eli]

This is great! I just made it for a yummy Sunday afternoon lunch. Used shallots and scallions instead of leeks, and probably would be even better with leeks. I love this blog. Keep the great recipes coming.

[Meagan]

hi bea -
thanks for the comment and for checking out the site. i use about 2 tablespoons of flour for this recipe. i'm guessing it worked just fine using a 1/4 cup, too. :)

best.
meagan

[Bea]

I made this last night and it was deeeeeelicious! Just the thing for a cozy winter's night. My only question is how much flour do you use? It's not in the ingredients list. I did about a rounded 1/4 cup, is that right-ish?

[Meagan]

Julia-

I purchase egg-free noodles from my local grocer, Rainbow Foods. They have a sub supplier named Roundy's. Here is their link with a store finder. http://meetchairmanbob.com//

Hopefully you too can find them where you live!

Best of luck!
Meagan