Beef stroganoff was always one of my favorite things to make before I became vegan. Since becoming vegan I have veganized several beef stroganoff recipes, but the one I made last night is by far my favorite. Usually it’s served on egg noodles, but since those aren’t vegan I put it on top of penne pasta and served it with some steamed asparagus.
1 tablespoon olive oil
1 lb vegan beef substitute – I used Gardein Beefless Tips
1 tablespoon vegan margarine
1 onion, finely chopped
2 cloves garlic, crushed
8 oz crimini mushrooms, sliced
1/4 cup sherry
1/2 vegan beef bouillon cube dissolved in 1 cup hot water
2 tablespoons flour
3-4 tablespoons water
1 cup vegan sour cream
Salt and pepper to taste
2 teaspoons dried parsley
Heat a large saucepan over medium heat, add the oil and cook the veggie beef according the package instructions. Remove from the pan and set aside.
Melt the margarine in the pan and add the onions and garlic. Cook until tender, about 5-7 minutes. Mix in the mushrooms and cook for 3-4 minutes, then add the sherry and the bouillon and bring to a boil.
Whisk the flour and water together in a small bowl, until smooth. Reduce the heat to low and slowly add the flour mixture to the pan, stirring constantly. Keep stirring till the sauce is thick and smooth. Add the veggie beef back to pan and mix in the sour cream, salt and pepper and parsley. Keep stirring till everything is nicely mixed together. Continue to cook for 1-2 minutes and then remove from the heat.
Serve over pasta or rice.