Vegetarian Stroganoff [moved from General Chowhounding Topics]
Can anyone recommend a decent vegetarian version of beef stroganoff? I've been searching online and most of the recipes try to put broccoli in it! (Whyohwhy do my fellow vegetarians insist on putting broccoli in everything? - but that's a separate post.)
I'm looking for a recipe that I could use an artificial beef or chicken in.
re: Pat Hammond
Second the mushroom stroganoff. Pretty much just used a regular recipe and substituted the mushrooms for the beef.
Odd note: I was making this for a dinner party, and tried it out the week before. For the trial, the recipe made with regular old button mushrooms was fantastic. For the party, we used portobellos, and it wasn't anywhere near as good, especially the sauce. Go figure.
Here's a recipe for a Stroganoff-style vegan gravy, which you can use over egg noodles plus the fake meaty stuff of your choice. This is not my recipe, btw; it comes from the Low Budget Vegetarian cookbook, downloadable free from lbveg.com.
Onion Miso Gravy, Stroganoff Variation:
3 T peanut oil
3 large onions, sliced in crescents
1/2 - 1 cup mushrooms (ed. - for stroganoff, I'd use portabellos)
1/2 t salt
1/2 t black pepper
1/4 cup cheap burgundy, or other robust red wine
1 1/2 c water
2 T tahini
1-2 T red wine vinegar
2 T miso or to taste
1 T cornstarch
1/4 c cold water
Cook the onions and spices in the oil over a low flame until the onions are very soft - at least 15 minutes is best. When the onions are almost done, add the mushrooms, stir, and saute another few minutes (until the mushrooms look like something you'd want to eat). Add the water and wine, and cook another 5 minutes.
Stir in the tahini and red wine vinegar. Mix the miso with 6 tablespoons or so of the cooking liquid, then stir back into the gravy. WHATEVER YOU DO, DON'T BOIL THE GRAVY AFTER THIS.
Mix the cornstarch and cold water, and add slowly to the gravy until it is the desired consistency.
This recipe is delicious with the seitan, if you can get it. But it's also really great with only mushrooms - in which case, I would double the amount of mushrooms.
Mushroom and Seitan Stroganoff
2 tbsp. butter
8 oz. seitan, cut into 1/8-inch (.25 cm) slices
1 onion, chopped
1 lb. mushrooms, cut into quarters
1/2 cup white wine
1 tbsp. flour
1 cup vegetable broth
1/4 cup sour cream
2 tbsp. chopped fresh parsley
salt and pepper to taste
Heat 1 tbsp. of the butter in a large frying pan, add the seitan slices, and fry over medium heat, turning the slices over as they become slightly crisp and golden. Remove from the pan, leaving as much as the butter behind as possible, and set aside.
Add the remaining 1 tbsp. of butter to the frying pan. Dump in the mushrooms and onions and cook, stirring, over medium heat for 8 to 10 minutes, until the mushrooms have released all their liquid and it has evaporated. Add the wine and cook until it is slightly reduced - about 3 minutes.
Sprinkle the flour over the mushrooms, stir, then pour in the broth and bring the mixture to a boil. Return the seitan slices to the pan, lower the heat and let simmer for a couple of minutes. Add the sour cream, and parsley, and season to taste with salt and pepper. Heat through and serve with buttered egg noodles or plain cooked rice.
Makes 2 to 3 servings.
I make mine similarly to Nyleve, only using Tofutti sour cream and Earth Balance in place of butter and sour cream to make it vegetarian.
I've not tried it with parsley, but that sounds nice! I add a clove of freshly minced garlic when I sautée the onions, and use a pinch of smoked paprika.
Also, I would highly recommend you make your own seitan- it's easy, and it's so much better than store-bought. I use the recipe from the Post Punk Kitchen, which is available online or I can post back with it later. If you use homemade seitan, you can use the seitan broth in place of veggie broth- it really enhances the flavor.
Last but not least, I usually throw in a handful of frozen peas at the very end, for a bit of freshness. I can't understand why anyone would put broccoli in stroganoff, either, as much as I love broccoli!
I know I've seen a mushroom version on epicurious, and recently made what seemed to me to be a tofu version from Deborah Madison's Veg. Cooking for Everyone (but was told it was more like paprikash). I was surprised by how much I liked this, although my husband (who is far from vegetarian) thought the tofu seemed weird in it.
This recipe is over thirty years old and was a staple in our rotation for many years when we were completely vegetarian. It's ultra simple, and pretty tasty, and quite similar to some of the recipes listed.
1 package extra firm tofu, cubed.
2 to 3 tablespoons soy sauce
olive oil as needed, about 2 to 3 tablespoons
1 medium onion, chopped
2 good-sized cloves garlic, minced
12 ounces sliced mushrooms
3/4 cup sour cream
3/4 cup plain yoghurt
Toss tofu and soy together and let sit for at least 1/2 hour. Meantime, saute mushrooms in a little olive oil until they release all their juices and begin to brown lightly. Reduce heat and add some of the garlic. Cook until garlic is softened, and season mushrooms with salt and pepper. Remove from pan.
Add a little more oil to the pan and saute the onions until softened and beginning to caramelize. Add garlic and cook until fragrant. Add tofu and cook, stirring occasionally, for 7-8 minutes, until flavors are blended. Add mushrooms and heat through. Add sour cream and yogurt and heat through but don't bring to a boil or the sauce will curdle. Adjust salt and pepper to taste, and if you want add a little more soy. Serve over buttered noodles.
It sounds like a lot of sour cream and yogurt, and since it's been a while since I've made it, I'd start with a half cup of each, and add more if it seems like it needs it.