Veggie Stroganoff Food

VEGAN BEEF STROGANOFF

Steps:

• Cook eggless noodles or pasta according to package directions.
• Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
• Add 2 cups of vegan "beef" crumbles (you can add them frozen) or homemade vegan ground beef and the cup of vegetable broth, then bring it to a slow boil.
• Stir in 1 1/2 cups of vegan sour cream.
• Mix in the cooked noodles, sprinkle with fresh parsley and then serve hot.

VEGETARIAN MUSHROOM STROGANOFF RECIPE

Steps:

• Cook the pasta according to package directions. Reserve 1 cup of the cooking liquid.

VEGGIE STROGANOFF

Steps:

• In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
• Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
• Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
• Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
• Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

CREAMY VEGAN MUSHROOM STROGANOFF (GF OPTIONAL)

Steps:

• Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
• Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the "S" blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
• NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package's recommendation.
• Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
• Test pasta for doneness. When it's ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
• STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
• Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant - about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
• Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.
• Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.

MUSHROOM STROGANOFF

Steps:

• Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
• Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
• Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
• Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

VEGETABLE STROGANOFF

Steps:

• Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.
• Start the water for your linguine, and cook the linguine to the package directions.
• While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.
• Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
• Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.

THE BEST MUSHROOM STROGANOFF (VEGAN)

Steps:

• Cook and drain pasta according to package directions.
• Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
• Add garlic and cook for another 1-2 minutes. Remove from heat.
• In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
• Whisk in flour and continue cooking until sauce begins to thicken.
• Return skillet to low heat and stir thickened sauce into mushroom mixture.
• Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.