Beef stroganoff was one of the first recipes I tried as a young woman living on my own. It failed pretty miserably and was only deemed “okay…but too sour” by my then-boyfriend. Since then, I’ve improved my recipe and gone vegan. This dish is even more delicious due to my addition of extra mushrooms in the vegan version.
- 1 bag Gardein Beefless tips, sliced
- 1/2 cup sliced dried shiitake mushrooms, soaked in hot water for 30 minutes
- 3/4 cup sliced crimini mushrooms
- 3/4 cup sliced white button mushrooms
- 1/2 yellow onion, sliced thinly
- 3 cloves garlic, minced
- 2 tbsp vegan butter (Smart Balance Light or Earth Balance)
- 1/2 cup sweet vermouth
- 2 cups vegetable broth or reserved mushroom liquid
- 1 cup Tofutti sour cream
- 2 tbsp cornstarch dissolved in 2 tbsp cold water
- 1/2 tsp black pepper
- 1 tsp paprika
- salt to taste
1. Rehydrate mushrooms by soaking in hot water (I save a portion of the leftover water for my sauce.) Slice crimini and button mushrooms. Slice onions and beefless tips, and mince garlic.
2. Heat vegan butter over medium heat in a dutch oven/large sauce pan. Add garlic, cook two minutes, then add onions, cook another two minutes.
3. Add mushrooms and cook over medium heat until very soft, about 5-7 minutes. Season with salt and pepper.
4. Cooked sliced Gardein in pan for about 2 minutes. Pour in vermouth and reduce by half.
5. Pour vegetable broth into pan with cooked mushrooms and heat for 2-3 minutes. Combine cold water and cornstarch and slowly add to pan, stirring to combine. Keep heat high and cook until mixture is thickened.
6. Lower heat and add Tofutti sour cream and paprika. Cook until heated thoroughly.
7. Serve over cooked pasta. I used penne, but linguine is good as well. Serve with Ayinger Celebrator Doppelbock.