Monday, September 2, 2013

Vegan Beef Stroganoff

"I Veganized this from my old standard Beef Stroganoff recipe.  It turned out so yummy, and it was the first time I'd ever had the beefless tips."


2 pkgs. Gardein brand Home style Beefless Tips
1 T. olive oil
1/3 c. white wine
1 T. browning sauce

1/2 c. Earth Balance butter
1 medium onion chopped
12 oz. fresh mushrooms, sliced
1 T. minced garlic
10 oz. vegetable stock (reserve 2 oz to stir into cornstarch and flour)
1 T. Vegan Worcestershire sauce (Annie's or The Wizard's brand)
1 t. yellow mustard
2 T. all-purpose flour
2 T. corn starch
1/3 cup Tofutti sour cream
1/3 cup Tofutti cream cheese
1/3 cup white wine
salt and pepper to taste

1 lb. box vegan fettuccine noodles, cooked according to package directions


In large cook beefless tips in olive oil on medium heat until thawed. Add wine and browning sauce and simmer until liquid is reduced by half. Remove meat leaving liquid in pan.

Sauce Directions:

Melt butter along with liquid from meat over medium heat. Add onions, mushrooms and minced garlic and saute until onions are soft and clear. Stir in 8 oz. vegetable stock, mustard, and Worcestershire sauce. In measuring cup, dissolve flour and cornstarch in 2 oz. vegetable stock. Slowly stir mixture into skillet. Add cream cheese and sour cream and stir in until melted and mixed thoroughly. Stir in wine and season with salt and pepper. Add meat and mix. Stir meat and sauce into prepared noodles or serve over noodles.

Serves 8

No comments:

Post a Comment