I’ve always wanted to try out a vegan stroganoff and so the other day I decided I would finally get round to doing it. I looked around at a couple of recipes but in the end I opted to try out Isa’s recipe from Vegan with a Vengeance seeing as I’ve always had so much success with her recipes in the past. I stupidly forgot to pick up some rice for this dish when I was out shopping for the ingredients, but I did have some potatoes so I decided to stray away from the norm and served this up with a nice jacket potato that had been slowly cooking in the oven. And I must say I was not disappointed with the results.
Her actual recipe calls for ‘seitan’, however, I haven’t been able to make any of this myself yet as I have yet to get a hold of some vital wheat gluten so instead I just used mushrooms for the first batch (the ones I have photographed) but for the second batch I added some fry’s beef style pieces which took this dish to a whole new level of tastiness and according to my dad (who isn’t vegan or even vegetarian) it was just as good as the real deal. So if that isn’t reason enough to try this one out for yourself I don’t know what is!
.::What you need:
– 2 tablespoons of cornflour (or arrowroot powder)
– 475ml/ 16fl oz vegetable stock (or cold water)
– 2 teaspoons olive oil
– 6 shallots, thinly sliced
– 1 large onion, finely chopped
– 3 cloves of garlic, finely chopped
– 150g/ 5oz thinly sliced mushrooms
– 2 portobello caps, thinly sliced (if like mine yours came in a pack of 4 here’s an idea what to do with the left overs!)
– 2 tablespoons of fresh thyme, chopped
– 2 teaspoons of salt
– 250ml/ 8fl oz red wine (make sure it’s vegan! If in doubt and you come from the UK Marks and Spencers have a very nice selection of vegan wines!)
– 1 tablespoon paprika
– 8 tablespoons of nutritional yeast
– 120ml/4fl oz plain soy milk
– 2 teaspoons Dijon mustard
– 115g/ 4oz frozen peas
– 4 potatoes for jackets! (This recipe serves four, however, it keeps pretty well in the fridge so I popped the leftovers in a container and just heated it up a couple of days later, adding the fry’s beef style pieces. I actually think the sauce tasted a little better than it did the first time round for reason! Worth keeping in mind!) If you are going to try out potatoes, if possible try cooking them slowly in the oven. This usually takes around an hour depending on how big your potatoes are, if you have the time it’s definitely worth it because they end up nice and crispy on the outside and fluffy on the inside. However, to save some time, cook the potatoes in the microwave for around 5-7minutes and then pop in the oven for 5-10 minutes prior to serving. Feel free however, to just use rice or even noodles as Isa does in the book!
step one: prepare the potatoes, as above, or prepare rice/ noodles according to packets instructions.
step two: Dissolve the cornflour (or arrowroot) in the stock (or water); set aside.
step three: Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Add the shallots and the onions, sauté for 5 minutes. Add the garlic and both types of mushrooms, and the thyme. Sauté for 15 minutes.
(step three and half: if you’re using seitan or beef style pieces, heat up a pan around now and cook in some frying oil)
step four: Add the salt, wine, and paprika. Turn up the heat to high to reduce the liquid, about 10 minutes.
step five: Lower the heat to medium-high, add the cornflour (or arrowroot) mixture, stir well, and let the sauce thicken for about 5 minutes. Add the nutritional yeast and mix well until it is dissolved. Add the soy milk and the mustard and bring the heat down to low; be careful not to let the it boil now because it can make it taste bitter. Add the peas, (and the seitan or beef pieces if using!) and cook for a further 10 minutes.
step six: Serve and enjoy!