This recipe is a vegan version of a stroganoff dish I had at a Russian restaurant a few years ago. This dish has quickly become a favorite of family and friends! *note: you will need a food processor for this recipe. (Makes 2 large or 4 small servings)
- 1 pkg. of dry Asian noodles. (ramen or any small round noodle)
- 1 small onion, finely chopped
- 5 large button mushrooms, finely chopped
- 3 cloves of garlic, minced
- 2 tbsp of olive oil
- 1 cup of rice or soy milk
- 2 tbsp of flour
- 1 tbsp of soy sauce or vegan Worcestershire sauce
- 1 tbsp of turmeric
- 1 10.5 oz (300g) pkg of soft or silken tofu
- 1/8 cup of fresh parsley
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 4 or 5 potatoes
- 1/4 cup of vegan butter
- 1/4 cup of rice or soy milk
Step 1:In a bowl of water, soak the dried Asian noodles and set aside. Peel and cut the potatoes into small size cubes. In a large pot of salted water, boil the cut potatoes.
Step 2: In a large sauce pan on medium heat, saute the onions, mushrooms, and garlic in oil until onions are translucent and soft. While the onions are cooking, in a food processor, combine the rice or soy milk, flour, soy sauce, turmeric, tofu, parsley, salt, and pepper together and blend until smooth. Once onions are cooked, add tofu mixture to saucepan, then reduce heat. Cover with lid and simmer for 6-8 minutes. Drain potatoes and return to the pot add vegan butter and rice or soy milk and mash. Cover with lid to keep warm.
Step 3: Drain the soaked noodles and then pat excess water with a paper towel. In a small sauce pan, add 1 cup of vegetable oil or oilve oil, on medium to high heat. Grab a small handful of noodles and put them into the oil. (see example) Remember not to add too much. Let them fry to a golden brown occasionally flipping it. 1-2 minutes is usually long enough.
Step 4: Place a crispy noodle cracker on each plate. Add the potatoes and stroganoff , and if you have any extra noodle crackers use them on top to make it extra yummy! ENJOY!!!