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Where’s the Beef Stroganoff

Posted on Aug 10, 2017 by in Vegan | 0 comments

Servings: 4

2 cups vegetable stock
1 cup seitan or mock meatballs, cubed
1 pound fettuccine or spaghetti
1/4 cup olive oil, divided
1 onion, minced
1 cup mushrooms, sliced or chopped
2 tablespoons flour
1 cup milk
1 teaspoon Dijon mustard
1 cup sour cream (can be vegan)

Add one cup of stock to a medium pan and bring it to a boil. Add the seitan (or “mock” meatballs) and turn off the heat. Allow the seitan to sit for 10 minutes. Drain the seitan into a bowl and reserve the stock.

Place a frying pan on the eye and heat 2 tablespoons of oil in the pan. Add the minced onion and sauté them for 3 minutes. Transfer the onions to a small bowl.

Now add the remaining oil to the pan and sauté the mushrooms for 3 minutes. Add the onions and the “mock” meatballs to the pan. Cook these for 1 minute. Slowly add in the flour, stirring well. Then add the remaining stock to the pan. Stir the mixture frequently until the liquid has thickened. This will take about 3 to 5 minutes.

In another pot, add enough water to cook the pasta. Bring the water to a boil and reduce the heat. Add and cook the pasta according to the package instructions. Drain and set aside.

To the sauce, add milk, mustard, salt, and pepper. Simmer the sauce for about 10 minutes, stirring it frequently. Remove the sauce from the heat, stir in the sour cream, and serve the sauce over the freshly made pasta.


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