VEGAN BEEF STROGANOFF
Easy vegan beef stroganoff offers a creamy, garlicky sauce served over noodles. It's ready in thirty minutes and is perfect for Meatless Mondays or any day you desire to go meat/animal product free!
Provided by Marly McMillen
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the noodles according to package directions.
- Pour the half of the vegetable oil in a skillet over medium-high heat. Add the vegan beefless tips in a single layer and cook until browned on one side. Flip pieces and cook on the other side. Place the cooked pieces on a paper towel. Set aside.
- Add the remaining half of the the vegetable oil to the skillet and add the minced onions and cook for about 1 minute before adding the garlic and cooking until fragrant, about 30 seconds.
- Sprinkle the cooked onions and garlic with the flour and stir it to coat the onions/garlic mixture. It's supposed to be dry and crumbly at this point.
- In a separate bowl add the no beef bouillon, the white wine, vegan Worcestershire sauce. Add 1 cup of water and stir to combine.
- Add half of the broth to the onion mixture. Use a spatula to stir and scrape the bits on the skillet. Add the remaining half of the broth and stir to combine. Cook the sauce over medium heat another 5 minutes or so until it thickens.
- Stir in the vegan sour cream or vegan plain yogurt and cook for another minute or so to allow the sauce to thicken further. Add the vegan beefless tips back into the skillet. Stir to combine.
- Serve over egg-free noodles. Garnish with parsley or cilantro leaves.
Nutrition Facts : Calories 363 kcal, Carbohydrate 51 g, Protein 17 g, Fat 9 g, SaturatedFat 3 g, Sodium 335 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
VEGAN BEEF STROGANOFF
An easy vegan stroganoff made with vegan beefy crumbles, or homemade vegan ground beef in a creamy vegan sour cream sauce.
Provided by Monica Davis
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Cook eggless noodles or pasta according to package directions.
- Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
- Add 2 cups of vegan "beef" crumbles (you can add them frozen) or homemade vegan ground beef and the cup of vegetable broth, then bring it to a slow boil.
- Stir in 1 1/2 cups of vegan sour cream.
- Mix in the cooked noodles, sprinkle with fresh parsley and then serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 397 kcal, Carbohydrate 59 g, Protein 13 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Sodium 426 mg, Fiber 3 g, Sugar 5 g
THE BEST MUSHROOM STROGANOFF (VEGAN)
I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)
Provided by worldmom12
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.
VEGGIE STROGANOFF
The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 28m
Yield 4
Number Of Ingredients 13
Steps:
- In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
- Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
- Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
- Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
- Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.
Nutrition Facts : Calories 457.2 calories, Carbohydrate 52.8 g, Cholesterol 58.3 mg, Fat 17.5 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 3.6 g, Sodium 522.5 mg, Sugar 4.2 g
VEGAN FAUX BEEF STROGANOFF
Categories Mushroom Fall Vegetarian Quick & Easy Sauté Vegan Dinner Vegetable Pasta
Number Of Ingredients 16
Steps:
- 1. Place 1 TB. of vegan butter and the olive oil in a large skillet over medium heat. When it melts and froths, add the onions (and some salt) and saute for 5-8 minutes until soft and translucent.
- 2. Add all the mushrooms, another dash of salt, and saute for another 5-6 minutes until mushrooms begin to give up some liquid. Add the garlic and cook for 2 more minutes.
- 3. Prepare the vegan beef according to package directions (I sauteed the Gardein Beefless Tips in 2 TB. of canola oil until heated through and browned). Once cooked, chop them into smaller pieces, if desired, and set aside.
- 4. Prepare vegetable stock according to package in the same pan you cooked the vegan beef in. (I brought 4 C. of water to a boil in a medium sauce pan, added 4 tsp. of stock base, and reduced it to a simmer over medium low heat for 2-3 minutes). Leave pan on warm.
- 5. Add 1/4 C. of all purpose flour to the onions, mushrooms, and garlic. Continue cooking over medium heat for 3-4 minutes, stirring regularly, to distribute the flour.
- 6. Add vegetable stock to the onions, mushrooms, and garlic mixture. Bring it up to a boil, then reduce to a simmer over medium heat for 10 minutes, stirring frequently, and scraping the bottom of the pan so no flour sticks.
- 7. Bring a large pan of water to a brisk boil, add salt, and cook fettuccine noodles until they are al dente, approximately 10-12 minutes. Once cooked, drain well, and toss with the remaining tablespoon of butter to prevent them from sticking. Set aside.
- 8. Add the paprika, brown mustard, Worcestershire sauce, vegan sour cream, salt and pepper to the onion and mushrooms. Stir until well incorporated. Heat for 2-3 more minutes.
- 9. Add the vegan beef to the sauce. Stir to combine.
- 10. Add the fettuccine noodles to the sauce and remove the pan from the heat. Mix thoroughly. Use a ladle or two large spoons to distribute into 8 bowls or plates. Enjoy!
VEGAN STROGANOFF
A vegan version of a family favorite!
Provided by Vegan Girl
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.
- Mix vegan sour cream and soup mix together in a small bowl.
- Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.
Nutrition Facts : Calories 665.8 calories, Carbohydrate 94.8 g, Fat 17.6 g, Fiber 13.2 g, Protein 33.4 g, SaturatedFat 3.9 g, Sodium 1098.7 mg, Sugar 7.5 g
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