Friday, March 9, 2012

Creamy Vegan Mushroom Stroganoff and Vegan Sour Cream

Despite my qualms about typical creamy pasta dishes (you know, the artery clogging cream blended with the heart stopping oils), every once in awhile I’ll crave that rich, creamy decadence. I once thought it was straight up ridiculous to create that level of creaminess from plant based, vegan ingredients until discovered Mori-nu silken tofu. It comes in a vacuumed pack box in the Asian food aisle of the grocery store, or an Asian market. The soft (also available in firm and extra-firm) best suites a sauce, dip, or blended into a smoothie for a creamy protein boost. Now you've turned an unhealthy dish completely upside down while maintaining that rich creaminess. 

I thought a vegan mushroom stroganoff sounded like a great dinner choice. However, my sister told me that stroganoff is probably one of those foods that should remain unadulterated. Well, I didn’t listen. The definition of stroganoff is usually a sautéed beefy Russian meal which is served with sour cream in the broth. Make a couple plant based switches and creamy mushroom stroganoff lands on the dinner table in under a half hour.

Creamy Vegan Mushroom Stroganoff

1 package (usually a pound) portabello mushroom slices, 1/2 inch thick
1 medium onion, chopped
2 cloves of garlic, minced
1 6-8oz package of white or baby bella mushrooms
1 pound pasta of choice
1 1/2 cup vegetable broth
1/2 tablespoon dried parsley
1 cup vegan sour cream (see below)

1. Preheat oven/toaster oven to 400 degrees Farenheit. In a large pot, bring 2 quarts of water to a boil.
2. On a small cookie sheet, spray non-stick spray on sliced portabello mushrooms. Turn and coat other side. Roast in preheated oven about 10 minutes until firm but juicy.
3. In a large non-stick pan over medium-high heat, saute onions until beginning to turn a golden color, about 5 minutes. 
4. Turn heat to medium and add minced garlic and white/baby bella mushrooms. Cook the mushrooms for about 5 minutes. If the pan gets dry or vegetables begin to stick, add a couple tablespoons of water at a time.
5. Place pasta in boiling water and reduce heat to medium. Cook for indicated time on pasta package. Drain and set aside when cooked.
6. Add vegetable broth to mushroom/onion mixture. Cook for 10-15 minutes until liquid reduces a bit. Further reduce heat to low while adding sour cream, portabello mushrooms, and parsley into mixture. Stir and simmer a few minutes to heat throughout.
7. Pour stroganoff mixture over pasta and enjoy!

Vegan Sour Cream 

Note: prepared vegan sour cream is available in health food stores, but the beauty of this version is that you can find the Mori-nu silken tofu in most grocery stores.

1 package of Mori-nu soft silken tofu 
3 - 4 tablespoons lemon juice
1/2 teaspoon salt

1. Blend all ingredients with an immersion blender, traditional blender, or mixer until very smooth. 
2. Store leftovers in fridge. 

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