One-Pot Wonders
Skillet Vegan Stroganoff
- Serves 4-5
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). —steve buttes
What You'll Need
Ingredients
- 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
- 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
Directions
- Stroganoff
- 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.
- 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.
- 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)
- Combine lemon juice and almond milk in a container with a lid. Let stand for 5 minutes.
- Add chia seed and let sit refrigerated for at least 5 hours (or overnight).
- Optional: use an immersion blender to puree the mixture after it has thickened.
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