Vegan Mushroom Stroganoff Recipe

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)

Ingredients:

(stroganoff)

  • 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

(Potatoes)

  • 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!!!

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Mini Veggie Pot Pie Recipe

This is a vegan version of the classic American comfort food served with mashed potatoes. Perfect on a cold winter night or…well…anytime!

Ingredients:

You’ll need a cupcake pan and food processor for this recipe.

Crust:

  • 1 cup of flour
  • 1/2 tsp salt
  • 1/2 of vegan margarine
  • 2 tbsp of rice milk

Filling:

  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 2 stalks of celery, chopped
  • 1 large carrot, chopped
  • 1/3 cup of frozen peas
  • 1/4 cup of frozen corn
  • 1 cup of veggie stock
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp cayenne pepper
  • 2 tbsp flour
  • 1/2 cup of rice milk

Step 1: (crust) Put the flour and salt in a food processor, blend them together. Add the margarine and pulse until it’s like a course meal. Add the rice milk and blend until the dough forms. Remove the dough and roll it into a ball, wrap it and put it in the fridge for at least one hour before use.

Step 2: (filling) Preheat the oven to 400 degrees. Lightly oil the cupcake pan and set aside. In a large sauce pan, on medium heat, saute the onions in olive oil until translucent. Add the celery and carrots and saute for about 5 more minutes. Add the corn, peas, stock, sage, thyme, and cayenne pepper. Bring to a boil then reduce heat; cover with a lid and simmer for 4-6 minutes. Stir in flour and rice milk and continue to simmer until the sauce begins to thicken.

Step 3: Roll out the dough and cut circles (I use the top of a cup) to line your cupcake pan. Make sure you cut enough to line and enough to put on top. Line each cupcake dish with your cut circles of dough. Fill your cupcake dish with the vegetables. (careful not to overfill)  Take the leftover circles of dough and place them on top. Pinch the bottom and top dough together all the way around to seal. Do this for all of them.

Serve with a side of vegan mashed potatoes and you’ll have em’ asking for seconds!

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Deep Dish Vegan Pizza Recipe

This is a quick and tasty vegan version of a deep dish pizza.

            Ingredients:

  • Cast Iron skillet or deep dish pizza pan
  • 1 package of pizza dough (I used Trader Joe’s wheat dough)
  • 1 jar of pizza sauce (vegan) or of course, homemade
  • Pizza toppings : onions, peppers, mushrooms, olives, roasted garlic, fresh herbs, red chili flakes, vegan pepperoni or sausage, etc.
  • Diaya vegan mozzarella shreds or any other dairy free cheese

1.) Add about 1/2 tablespoon of olive oil to your skillet or pan and spread around so it evenly coats the bottom and sides.  (You can also use a non- stick spray.) Form the dough into the pan and push it up onto the sides to make the crust.

2.) Now you can add your sauce, and then toppings. Use as much as you’d like! Add the mozzarella sheds.

3.) Preheat the oven to 400 degrees. Once the oven is heated put the pizza in for about 20-25 mins or until crust is golden brown.

Serve with a side of fresh greens and ENJOY!

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