Vegan Stroganoff

by jade on June 24, 2009

Ok, I’m gonna be the first to admit, I always thought stroganoff was a German recipe.  I almost classified this under German, but then something inside told me to check first, and I’m glad I did, because that made this recipe the first (hopefully of many) Russian recipe in the database!  Turns out, stroganoff comes from the Russian word strogats, which means “to shave” – that comes from the shaved meat that is usually found in this dish.  There are also stories linking it to have been named after the Stroganov family, but hey, who knows?  In this case, we’re going to ditch the meat idea and go with seitan and portabella mushrooms.  You might even make your Russian friends proud of you for not bastardizing their heritage dish!

 

Here’s what you need:

 

1/2 pound  wide noodles, broken in half and cooked, drained, and lightly tossed with olive oil to prevent from sticking

 

3 1/2 cups seitan, sliced in “shaved-like” strips

 

2 T + 1 t  olive oil

 

1 cup shallots, thinly sliced

 

1 large onion, quartered and sliced in crescent shapes

 

3 cloves garlic, minced

 

2 cups crimini mushrooms, thinly sliced

 

2 portobella caps, thinly sliced

 

1 cup burgundy cooking wine

 

2 cups cold water

 

2 T corn starch

2 T fresh thyme, chopped

 

1 T  hungarian paprika

 

2 t salt

 

1/2 cup nutritional yeast flakes

 

2 t  dijon mustard

 

1/2 cup soy cream

 

First thing, dissolve the corn starch in the 2 cups water and set aside for further use later.

 

Now, in a large skillet, saute the onions and shallots for a few minutes in the olive oil and just as they are starting to turn color, add the garlic and the mushrooms.  Stir around for a few seconds and add the thyme.  Saute for about 10 minutes until everything is cooked thoroughly.  Meanwhile, in a cast iron skillet, with 1 teaspoon olive oil, cook the seitan until its browned – about 10 minutes.

 

Go back to your mushroom sauce and add the salt, wine, and paprika.  Turn up the heat and let it come to a boil, which will reduce the liquid.  Cook for about 8 minutes.  Lower the heat and add the corn starch liquid, stiring the whole time, letting the sauce thicken.  This will take about 5 minutes.  Add nutritional yeast flakes and mix until dissolved.  Finally, add the soy cream and the mustard.  Reduce the heat to low and be very careful not to let it boil.  Add the seitan and allow to cook for another 10 minutes.  Mix in the pasta and serve!

 

I often stir in a big dollop of vegan sour cream, as this is a common ingredient in omni stroganoff, but thats totally up to you and it still tastes great if you don’t!


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