|This has baked tofu in it rather than ground soy. The mushrooms were also sautéed separately (in apple juice).|
8 oz. - 1 lb. ground soy, or baked tofu**
1 c. onion, chopped (about 1 large onion)
1 T. fridge garlic (or 4 cloves, crushed)
½ lb. mushrooms, sliced (8 oz. or 1 c.)
3 T. flour
1 T. ketchup
2 t. Bragg’s liquid amino acids (or soy sauce)
½ t. salt
⅛ t. pepper
1 can vegetable broth (about 1½ c.)
¼ c. apple juice or water
½ - 1 c. vegan sour cream
noodles or rice, to serve (2 c. uncooked rice or 3 c. uncooked noodles)
• Sauté onion, garlic, and mushrooms in a little bit of water or spray vegan butter for 1-2 minutes*.
• Add (frozen) ground soy hamburger and cook for 2-3 minutes
• Remove from heat and add flour, ketchup, Bragg’s, salt, and pepper. Stir until smooth.
• Return mixture to heat and gradually add broth. Bring to boil, stirring constantly. Reduce heat and simmer 5 minutes.
• Over low heat, add apple juice and sour cream, stirring until well combined.
• Serve over noodles or rice.
* My husband is not a fan of onions or mushrooms in whole form. I usually make this stroganoff sauce without the mushrooms and onions - just start with cooking the ground hamburger for a minute or two and then add all the sauce ingredients. I then slice the onion and mushrooms and saute them separately and add them as "toppings" on my own plate.
1 12-oz. box firm silken tofu, pressed and frozen
1/4 c. water
1/4 c. apple juice
1 t. Better Than Bouillon
1 T. ketchup
2 T. soy sauce, or Bragg's
1 pinch pepper
- Thaw tofu at room temperature for several hours, or in the oven at 170 degrees for an hour.
- Cut into 1/4 to 1/2-inch cubes.
- Combine marinade ingredients.
- Marinate tofu for a couple of hours (or just sauté until pieces are completely coated).
- Transfer to a baking sheet.
- Bake at 350 for 40 minutes to 1 hour, stirring after 30 minutes. (I leave my tofu in the oven even after I turn it off. I like it really dry and chewy.)
- Add the tofu to the stroganoff a few minutes before serving to allow it to moisten a bit. (The texture is great if you bake it dry and then allow it to soak up some new moisture from the sauce.)