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Vegan Stroganoff Sauce<br><br>
Category: Main Dishes - Pasta<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Knor Wild Mushroom Powdered Soup mix<br><br>
Dry Mustard Powder<br><br>
Toffuti faux Sour Cream<br><br>
Earth Balance<br><br><br><br><br><br>
A. This is by no means healthy. As I prepared it, this recipie contains both MSG and hydrogenated oil.<br><br>
C. I did not contact Knor to see if the "natural ingredients" in their mushroom soup are all plant derived.<br><br>
B. Amounts of ingredients may be hazy. I do a lot of things to taste.<br><br><br><br>
1. Mince ~5 cloves of garlic and half a medium sized onion.<br><br>
2. Sautee in Earth Balance.<br><br>
3. Chop a good size mound of mushrooms (I dunno. Like a pound?).<br><br>
4. Sautee with vigor.<br><br>
5. Add mushroom soup mix and ~ 8 oz of water. Stir and bring to a low simmer. If you'd like, you could probably sub veggie boulion and a splash of dry white wine for the soup, but you would have to add cornstarch or something to thicken.<br><br>
6. Add like a bit more than 1/8 tsp nutmeg (I think...maybe more).<br><br>
7. Add 1/4 tsp mustard powder.<br><br>
8. Bring heat down to low. Add faux sour cream (you could make your own instead of using the tofutti) and water until you reach the desired consistency.<br><br><br><br><br><br>
Additional comments:<br><br>
Serve over fettucini. Consider adding chickpeas, tofu, or faux beef.
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