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)
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.