There are only a few dishes I really missed when I went vegan and this was one. The richness and slightly tangy sour cream sauce was on my list of favorite foods. But this recipe comes very close!
I started with Chuck’s recipe from brandnewvegan.com and tweaked it a bit. This is a very easy dish to make. The “sour cream” sauce is simply blended ingredients. Boil some pasta or rice. Saute some veggies and there you go.
Sour Cream Sauce:
- 1 package Extra Firm Tofu
- 2 Tbls Lemon Juice
- 1 Tbls Red Wine Vinegar
- 1 clove garlic
- 1/4 tsp salt
- 1-2 Tbls of water for consistency
Simply put all of this into a blender and blend. You may have to add a bit more water and you may have to scrape down on the sides. You want a creamy mix.
My favorite way to eat stroganoff is over rice, but if you are a pasta person, toss in a box of noodles at this time. You can use almost any type of pasta here.
- Splash of olive oil
- 1/2 onion, diced
- 4 cloves garlic, minced
- 8 oz package of mushrooms, diced or sliced
- OPTIONAL – Gardein beef tips or Seitan or tofu or some other meat substitute. I like just using mushrooms.
- 2 teaspoons thyme
- 1 teaspoon rosemary
- ½ cup white wine
In a skillet, saute onions and garlic until onions are soft. Add in mushrooms. And cook for 5 minutes or so. If needed, add a little water to prevent sticking. Add in thyme, rosemary and wine. Stir and continue to cook for 5 more minutes. Stir in the “sour cream” mix.
Alternate: While saute Gardein beef tips or sliced Seitan in skillet with onions and garlic. If using tofu, cook separately in pan and add when adding sour cream.
Ladle mix over rice or noodles and serve.