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Vegan Vegetable Stroganoff

BeyondtheGarden's picture
  Cold water/Stock 2 Cup (32 tbs)
  Starch 2 Tablespoon
  Olive oil 2 Tablespoon
  Onions 2 Medium, sliced
  Shallots 1 Medium, diced
  Baby bella mushrooms 6 Ounce
  White button mushrooms 6 Ounce
  Fresh thyme sprigs 20
  Oregano 1 Teaspoon
  Minced garlic 1 Teaspoon
  Burgundy cooking wine 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Dijon mustard To Taste
  Honey 3 Teaspoon
  Soy milk 1⁄2 Cup (8 tbs)
  Shredded carrots 6 Ounce
  Peas 6 Ounce
  Vegan butter 1 Tablespoon
  Vegan sour cream 1 Cup (16 tbs)

1. Wash all the vegetables and keep the ready after slicing and dicing them.
2. In a large bowl, mix the cold liquid and the starch and whip well. Set aside till required

3. In a large hot skillet, tip in the olive oil and heat. Add the onions and the shallots and sauté till soft.
4. Add the finely sliced mushrooms and then sauté for 5 minutes.
5. Tip in the fresh thyme, dry oregano, garclic and sauté
6. Pour in the cooking wine and simmer till the sauce reduces. This will take three to five minutes
7. Pour in the cold liquid and starch mixture. Mix well
8. Add salt and pepper, the soymilk and simmer for a minute
9. Add Dijon mustard to taste
10. Add the honey, the peas, carrots, and simmer for ten minutes till the vegetables are cooked through
11. Just before serving, pour in the vegan sour cream and butter and mix well

12. Serve with pasta or noodles

Recipe Summary

Difficulty Level: 
Italian American
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Making a stroganoff with meat is very easy. However, this is a fun and easy version for vegetarians that you can try out

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