Looking for comfort food, this recipe will do it! Whip up a hot and tasty "Meatless" Beef Stroganoff on a cool Autumn day. Bake some Mama's Unsalted Salty Bread to go with it (recipe on 8/15/10)!
1 package of "Meatless" ground OR shreds
1 can mushrooms, drained OR 1 c fresh mushrooms, chopped
4 T of "Earth Balance" buttery sticks OR spread
2 c soy creamer
1/2 c Vegan sour cream OR plain Vegan yogurt
1/2 c nutritional yeast
1 c onions, chopped (can use shallots OR green onions)
4-6 cloves garlic, crushed
1/8 t ground nutmeg
1/2 t dried tarragon
Fresh cracked black pepper to taste
In a large skillet or cast iron frying pan over medium heat, add the "Earth Balance". Saute the chopped onion, garlic and mushrooms until soft and browned. Crumble the "meatless" ground beef into the onion mixture and heat through.
In a bowl mix the soy creamer, sour cream, nutritional yeast, nutmeg, tarragon and black pepper. Add all at once to the "meatless" mixture. Keep the stoganoff on low heat until your noodles OR rice are ready (if your "meatless" mixture becomes too thick, add 1/3 c dry sherry, Vegan white wine OR water).
8-12 ounces uncooked Vegan "eggless" noodles OR cooked rice of your choice
Boil noodles until al dente, drain and place on plates. If using rice, cook according to package directions and place on plates.
Spoon the hot bubbling "meatless" mixture on top of the cooked noodles OR cooked rice. Serve immediately.
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