Exploits of a Vegan Wannabe

Happy Meatless Monday.

Here is the last recipe in the series, Meatless Goes Vintage. It is a meat free, 70’s era, Brady Bunch-esque classic makeover, vegan Beef Stroganoff.

Our version is a cholesterol free, rich and creamy, whole wheat noodles kind of dish that will knock  your socks off.  Not even your favorite meat lover or  Sam the Butcher (for Brady Bunch fans) will miss the meat in this dish. It makes enough for a crowd or a hearty meal with left-overs. A fun solution when you need a comfort food.

Tempeh Stroganoff

by: S. Boulton

Ingredients

12 oz tempeh (1 1/2 pkgs)

8 oz portabello mushrooms

3+ Tbsp liquid aminos

2 +Tbsp worcestershire sauce

2 tsp garlic powder

1/2 tsp pepper

3 C dry of your favorite pasta noodle, we used a whole wheat spiral.

Gravy ingredients

2 C vegetable stock or water (I used 1 C each)

3 Tbsp tamari or other soy sauce

1/2 tsp dried thyme

2 Tbsp red wine

3 Tbsp cornstarch dissolved in 4 Tbsp water

Pepper to taste (I used 1/2 tsp)

1 C sour cream (homemade recipe below, or use store bought non-dairy sour cream)

Sour Cream ingredients (from Engine 2 Diet)

1 pkg silken lite tofu

1/3 C unsweetened non-dairy milk (I used hemp)

3 Tbsp fresh lemon juice

2 Tbsp freshly chopped cilantro or dill (we omitted for this recipe)

1 Tbsp nutritional yeast

Make it Happen

Cut tempeh blocks into quarters and simmer in water for 10 minutes.  Remove and wait until cool enough to handle or run under cold water.  Cut into cubes put in bowl.  Drizzle and toss lightly to cover with 2 Tbsp liquid aminos and 1 Tbsp worcestershire sauce and set aside to marinate for a few minutes.   Add a little extra aminos if needed to be sure each cube has some coating.

Place all of the sour cream ingredients together in a blender or food processor and blend until smooth.  Put in fridge until ready to use.  (this can also be made hours or the night before and kept chilled)

Meanwhile, start prepping the gravy by boiling the water/broth in medium size saucepan.  Add tamari, thyme, wine, pepper and simmer together for 2-3 minutes.  Whisk in cornstarch mixture and continue to simmer until the sauce begins to thicken.

While keeping an eye on the gravy and whisking periodically, lightly spray saute pan with oil and start to saute the tempeh cubes on medium heat until they begin to brown slightly, about 5-7 min.   Finely chop portobello mushrooms and add to tempeh.   Add the remaining 1 Tbsp of liquid aminos and 1 Tbsp of worcestershire, 1/2 tsp pepper and 2 tsp of garlic powder and continue to saute until mushrooms release juice and brown.

Meanwhile, start to boil water in medium sauce pan to prepare pasta.  Simmer for 10-12 min or until soft.

Add 1 C sour cream to gravy mixture and whisk together thoroughly.  Let simmer another 2 minutes and add tempeh cubes to mixture, allow to simmer together for 5 minutes and taste.  Adjust to taste if needed, using any additional of the condiments, liquid aminos, worcestershire sauce or pepper.

Drain pasta, place into bowls, top with vegan “beef stroganoff” tempeh and gravy and serve.   Makes 4-6 servings.

It is a warm and soothing dish. A unique way to enjoy whole wheat pasta and a departure from red sauce. Eating beef is so vintage in a bad way. Now, you can enjoy it made vegan.  For me, Tempeh is quickly becoming the new “black”, the perfect all occasion meat substitute.

Have a delicious day.

Tags: compassionate eating, dairy free, Engine 2 Diet, meatless beef stroganoff, Meatless Monday, Meatless Monday recipe, meatless mondays entree, plant based diet, tempeh stroganoff, vegan beef stroganoff, vegan entree, vegan sour cream, vegan wannabe