Creamy Vegan Stroganoff
When I moved into my first place (after a year of dorm life) I was a horrendous cook. I relied heavily on box mix meals and micowavables. One of my go-to recipes was Hamburger Helpers Stroganoff. At this time I was a vegetarian so I'd sub in the ground beef for some faux vegetarian beef crumbles and devour it by the panful. It definitely wasn't healthy and honestly it wasn't even good stronagoff, but how was I to know? As I said before I was a horrendous cook and well my taste buds were far from refined. But after a lot of practice I began creating dishes that were actually edible and later on they became fantastically tasty! Creating a vegan stroganoff is something that I've been working on for a while and let me tell you this recipe could turn even Strega Nona vegan!
Adapted from Vikalinka
1 tbsp olive oil
1 tbsp Earth Balance
1 yellow onion finely diced
1/2 lbs baby portabella mushrooms sliced
1 bag of gardein beefless strips - do not use the sauce packet that comes in the package
1 1/4 - 1 1/2 cup of vegetable stock
1 bay leaf
1 tsp dijon mustard
1 tsp vegan worcestershire sauce
1 cup of vegan sour cream
1 tsp garlic powder
1 tsp black pepper
2-3 sprigs of parsley
1. In a large sauce pan cook butter, onions and mushrooms over medium heat for 7 minutes then remove from heat
2. In a separate pan cook beefless strips in olive oil for 5 minutes
3. Pour vegetable stock, dijon mustard, worcestershire sauce, garlic, sour cream and pepper into the pan with the beefless tips and stir well until everything is dissolved.
4. Stir onions and mushrooms into the sauce
Serve this stroganoff sauce warm over pasta or with fresh bread. The sauce can be stored in the refrigerator for a few days, but you will need to add a little bit of water or vegetable stock to it when you heat it up to make it creamy again.