Vegan Hamburgerless Stroganoff

This gluten-free, vegan recipe came out so deliciously meaty and creamy, it’s hard to believe it’s actually vegan! I was missing cream sauces and such, so I experimented with a simple vegan version of this old recipe I had kicking around in my head from my meat-eating days. The result was surprisingly like the real thing – rich, yummy, filling and extraordinarily easy! Traditionally, the dish is served with egg noodles, but I couldn’t find any gluten-free, vegan versions of those, so I used elbow macaroni instead. Also, I apologize for lack of pics on this one, I took a bunch, but most of them seem to have disappeared from my camera! (I’m blaming the cat).

Prep Time:  20 minutes

Serves 4

Ingredients:

2 TBS Olive Oil

Raw Coconut Liquid Aminos

Black Pepper

1 TSP (heaping) Gluten Free Flour – Optional

1 Package of Beef Meaty Crumbles

3 Large Crimini Mushrooms, sliced to desired thickness.

1/4 Yellow Onion, diced

1 Box of Ancient Harvest Quinoa Elbows

1/4 – 1/2 Cup Veganaise

1/2 Cup Vegetarian “Beef” Flavor Broth: (recipe follows)

2 TSP (heaping) of powdered vegetarian chicken broth, (usually found in bulk at your local health food store)

1/2 Cup of filtered water

Raw Liquid Coconut Aminos to taste, (I use lots of it until the liquid turns a beefy brown)

Black Pepper to taste, until it resembles the taste of a hearty beef broth.

Instructions:

Set salted pasta water to boil in a large pot. Heat olive oil in frying pan on med heat and add crumbles, sprinkling with Coconut Aminos and a little pepper, stirring regularly. When cooked thoroughly, add onions and cook till translucent. Add mushrooms and let them cook until they turn a rich dark brown. By this time, your water should be at a boil, so add pasta and a little oil to the pot. Once it returns to boiling, let it boil for about 7 minutes. While pasta boils, add the broth to the frying pan mixture and cook until bubbly. Reduce heat to low and stir in the Veganaise. If sauce seems too runny, (I prefer a thicker sauce), add GF flour mixed with a little water or broth to the sauce. (Do not use cornstarch, as the flavors of this dish can be easily overpowered!) Let the sauce simmer on low, drain pasta and then mix the elbows with Earth Balance.  Top pasta with Stroganoff, serve and enjoy!

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s