Today I am going to be making a family favorite: Vegan beef stroganoff.

Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
http://creativecommons.org/licenses/by-sa/4.0/

Print Recipe

Vegan beef stroganoff

Course

dinner, Main Dish

Cuisine

comfort food, Russian

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1/4 cup vegan margarine like Earth Balance
• 2 large portabella mushrooms gilled, quartered, and sliced thin
• 4 cups shitake mushrooms sliced thin (optional but recommended)
• 2 cups porchini mushrooms sliced thin (optional but recommended)
• 2 cups button mushrooms sliced medium to large
• 1/2 teaspoon black pepper fresh ground + more to taste
• 1/2 teaspoon grains of paradise fresh ground
• 1 tablespoon garlic minced
• 1 each red onion diced medium
• 1/4 cup all-purpose flour
• 1/2 cup tomato paste
• 2 cups vegetalbe stock
• 2 cups unsalted cashews soaked in water over night then drained
• 1 tablespoon soy sauce
• 1/2 cup vegan cream cheese I used Daiya
• 1 cup vegan sour cream I used Tofutti
• 2 packages vegan ground beef I used Beyond Meat
• 1 cup pasta water
• taste sea salt
• 2 lbs fettuccine nests or vegan thick noodle ribbons *check for eggs cooked according to the package
• as needed fresh parsley chopped (for garnish)

Course dinner, Main Dish Cuisine comfort food, Russian Prep Time 30 minutes Cook Time 30 minutes Servings people Ingredients 1/4 cup vegan margarine like Earth Balance 2 large portabella mushrooms gilled, quartered, and sliced thin 4 cups shitake mushrooms sliced thin (optional but recommended) 2 cups porchini mushrooms sliced thin (optional but recommended) 2 cups button mushrooms sliced medium to large 1/2 teaspoon black pepper fresh ground + more to taste 1/2 teaspoon grains of paradise fresh ground 1 tablespoon garlic minced 1 each red onion diced medium 1/4 cup all-purpose flour 1/2 cup tomato paste 2 cups vegetalbe stock 2 cups unsalted cashews soaked in water over night then drained 1 tablespoon soy sauce 1/2 cup vegan cream cheese I used Daiya 1 cup vegan sour cream I used Tofutti 2 packages vegan ground beef I used Beyond Meat 1 cup pasta water taste sea salt 2 lbs fettuccine nests or vegan thick noodle ribbons *check for eggs cooked according to the package as needed fresh parsley chopped (for garnish)

Instructions

1. Melt and heat up the margarine in a large stock pot. When hot add all the mushrooms, pepper, grains of paradise, garlic, and red onion. Let cook until button mushrooms are cooked through, stirring occasionally.
2. While the mushrooms are cooking in a blender put in the cashews and soy sauce and blend until pureed. Add the sour cream and cream cheese and blend until well mixed. Set aside.
3. Turn pot to low, add flour and mix well. Cook another 5 - 10 minutes. Stir occasionally. Add the tomato paste and cook another 5 minutes, continuing to stir.
4. Turn pot to med high and slowly add vegetable stock. Use a bit at a time to help remove the fond on the bottom of the pan. This is important flavor that will help make this dish taste wonderful! Once that is removed, add the remaining vegetable stock.
5. Next add the cashew mixture, beefy crumbles, and pasta water and mix well. Reduce heat to med low. Let this reduce to a nice this sauce, stirring often.
6. Check your mix for salt and pepper and adjust as needed. Place hot pasta on a plate and a ladle of the mixture on top. Garnish with parsley and serve.

Recipe Notes

Alessi - Fine Mediterranean Sea Salt
Grains of Paradise