Friday, May 30, 2008

Creamy Vegetable and 'Burger' Stroganoff

This is a pretty great recipe I found in a book that I've had for a bunch of years and finally took a peek into a couple of months ago. It's really more of a wintery comfort recipe, and as I'm fully aware it's now Spring/Summer depending on where you are, I still suggest it highly. The Book is 1001 Low-Fat Vegetarian Recipes by Sue Spitler. I altered it a little, as always, and you can too, to taste. This recipe is especially close to my heart, as I used to eat full meat stroganoff growing up.

Creamy Vegetable and 'Burger' Stroganoff


Vegetable Cooking Spray (*You'll note that most of my suggestions here add fat, but also add flavor. Please use olive oil).
2 medium Onions, thinly sliced (*Vidalias are best)
12 ounces mixed wild mushrooms (*I used baby bellas and frozen shittake)
2 cloves garlic, minced
1/4 cup dry red wine or canned vegetable stock (I used reconsituted vegan boullion)
12 ounces broccoli florets and sliced stalks
1 package (9 ounces) frozen vegetable 'burgers' thawed and crumbled (*I chose to use well rinsed and chopped seitan)
1 cup fat free half and half (*Abomination! Use regular half and half or milk)
2 tablespoons flour
1 1/2 teaspoons dijon mustard (*I suggest Annie's organic dijon)
1 cup fat-free sour cream (*I used some full fat regular sour cream, and some 'Better than sour cream' vegan sour cream)
1/2 teaspoon dried dill weed (*Fresh dill is nice, too).
Salt and white pepper to taste (*Hungarian paprika makes this dish genuine and lovely, use for seasoning but also for garnish).
16 ounce noodles, cooked, warm. (*Use whatever you like, but traditionally flat egg noodles are used).

Your main characters


1.) Spray large skillet with cooking spray (*Ahem, coat with olive oil) heat over medium heat until hot. Saute Onions, mushrooms and garlic until softened, about 5 minutes. Add wine (or stock) broccoli, and patties (seitan, in this case). Reduce heat and simmer, covered, until broccoli is tender, 8-10 minutes.

Seitan in action. Impersonating beef at every turn.

2.) Mix in half-and-half, flour and mustard, stir into vegetables. Heat to boiling. Boil, stirring constantly until thickened. Reduce heat to low, stir in sour cream and dill and cook 1-2 more minutes. Season to taste with salt and pepper. Serve over noodles.

Done! An easy but extremly hearty one. Feel free to alter with whatever other vegetables, spices and meat subsitutes that you wish!

Like a dream come true. Kind of.


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Takeaway said...

Very interesting, how does the taste compare to using beef in the stroganoff?

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Amy B. said...

Looks very appetising! Good job :-)

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