Monday, August 9, 2010

{STROGANOFF}

This has baked tofu in it rather than ground soy.  The mushrooms were also sautéed separately (in apple juice).
This is one of my very favorite meals, but because of the soy hamburger, we don't have it too often. It's adapted from one of my aunt's real beef stroganoff recipes.

Enjoy!

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.

**{BAKED TOFU}

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.)

3 comments:

Cassandra said...

I made this stroganoff recipe and it was REALLY good. Thank you so much for posting it! When I decided to eat a vegan diet, I didn't think I'd ever eat stroganoff again.

Do you have any suggestions for giving it a bit more "bite"? I used to make stroganoff with cream of mushroom soup, sour cream, onions, mushrooms, and veggie meat. I think there was something in the creamed soup that gave the stroganoff a sharper bite.

If there's no way to replicate that, it's ok. We really enjoyed this recipe as is!

Rebekah said...

made this tonight. i loved it; mike said it was ok. he wants me to try it without the ketchup next time. we'll see.

i did baked tofu instead of ground soy. loved it. (i added instructions to the post.)

and i sauteed my mushrooms separately in apple juice. delish. (mike's not a mushroom fan.)

Lucy said...

I made this for probably the 5th time tonight-- it's one of our favorites! I find that one of the only things I buy vegan sour cream for is this receipe-- so I tried making my own and I think it really worked- I used a 12.3 oz. pkg of silken firm tofu, added about 1/4 cup lemon juice, 1/2 tsp vinegar, and 1/4 tsp salt. I don't know if it would work as well as a topping, but it worked great in this!