A vegan stroganoff is our Friday recipe for today! Some people don’t eat meat, for personal choices or because they can’t. Or maybe you just want to try new things, and a Vegan Stroganoff might be just what you need for this weekend! Hopefully, you’re going to enjoy this #NoMeatFriday. It is time to put your Chef’s hat on and go to work!
Vegan Stroganoff Recipe: What do I need?
1 teaspoon of textured soy protein shredded
+/- 500ml of vegetable broth
200g of sour cream box (or soy cream)
100g of Champignon Mushrooms
2 tablespoon of tomato extract
1/2 tablespoon of mustard
1 teaspoon of Worcestershire Sauce
1 small onion
1 garlic clove
1 teaspoon of margarine
1 teaspoon of vegetable oil
1 tablespoon of cornflour dissolved in 2 tablespoons of cold water
Salt and Black pepper to pleasure
Let’s Go To Work
First, you should heat the vegetable broth and put soy meat to hydrate, for about 20 to 30 minutes. After that, squeeze it well and set aside.
Sauté the onion and garlic in melted margarine with oil. Add the spices and the tomato paste. Let it cook over low heat until smooth. Then, insert the mushrooms and go pouring the mixture of cornstarch gradually, continuously stirring, so it doesn’t thicken. Now add the hydrated soy meat, stir it well and remove it from the heat to incorporate the sour cream.
Tip: Serve it with brown rice and fries, chips or straw.
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