Skillet Vegan Stroganoff

By • September 21, 2015 0 Comments

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Skillet Vegan Stroganoff


Author Notes: Inspired by “Skillet Beef Stroganoff” in The Complete America’s Test Kitchen TV Show Cookbook, 2001-2011, p. 43
I’m a vegetarian but would make mushroom stroganoff from time to time. However, after our daughter was born, we found out she has a dairy allergy, so stroganoff was out. But then my wife, Jessica, told me about chia pudding, and I thought, “why not use that to make a sour cream substitute?” Welcome back stroganoff! The other key thing here is freezing (and then thawing!) the tofu before frying it, mainly for texture. But the first time we did this, we used veggie meat crumbles. Good option too (just skip step one and add the crumbles with the water and soy sauce in step two).
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Serves 4-5

Stroganoff

  • 1 pound extra firm tofu, removed from packing water and frozen until solid, then thawed
  • 4-6 tablespoons vegetable oil
  • 10 ounces ounces white mushrooms, cleaned and sliced thin
  • 1 medium onion, minced
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons soy sauce (or 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce (if not vegan))
  • 3 cups water
  • 1/3 cup dry white wine
  • 6 ounces wide egg noodles
  • 2 cups frozen peas
  • 2/3 cup chia “sour cream” (recipe below)
  • 2 teaspoons lemon juice
  1. Heat 4 tablespoons of oil in a dutch over over medium-high heat. Meanwhile, crumble the tofu into smallish, irregular crumbles. Add the soy sauce to the water and set aside. When the oil is shimmering, add the tofu and season with salt. Sautee until golden brown (8-10 minutes) and then remove with a slotted spoon to a plate or bowl.
  2. If the pan is dry, add 1-2 tablespoons of oil and then the onion, mushroom and an additional ½ teaspoon of salt. Cook until the liquid has evaporated (8 minutes, adding some of the water-soy mixture if it gets too dry). Add the flour and cook for 30 seconds. Gradually stir in the water-soy mixture, then the white wine. Bring to a simmer, and cover, let it cook for 5 minutes.
  3. Stir the noodles into the simmering mixture, cover, and cook, stirring occasionally, for 7-8 minutes. Stir in the browned tofu and the peas and bring back to simmer until the noodles are tender (total cooking 10-12 minutes for the noodles). Off the heat, stir in the chia sour cream and lemon juice. Adjust the seasoning with salt and pepper and serve.

Chia "Sour Cream" (makes 1 cup)

  • 1 tablespoon lemon juice or white distilled vinegar
  • 1 cup original, unsweetened almond milk
  • 1/4 cup chia seeds
  1. Combine lemon juice and almond milk in a container with a lid. Let stand for 5 minutes.
  2. Add chia seed and let sit refrigerated for at least 5 hours (or overnight).
  3. Optional: use an immersion blender to puree the mixture after it has thickened.

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