Okay, so I decided not to go with vegan because those egg noodles looked too good NOT to use. This recipe can be VEGANized by using regular dried pasta, as most dried/boxed pastas on the market do not contain egg.
I used the same basic recipe as the beef stroganoff recipe I posted earlier, except that I did not have to use 6 tablespoons butter. I only used 3 tablespoons.
Here’s how I did it:
- Thinly slice a block of baked tofu (I used one that had 5 spices already added)
- Add 3 tablespoons of vegan butter (I use the one below and it tastes great)
- Fry the baked tofu slices until they turn a bit golden. This should take about 10 to 15 minutes.
- Add salt and pepper to taste.
- Remove the tofu from the pan and set aside.
- Add shallots or yellow onion (there should still be plenty of liquified butter in the pan which is why you don’t need the extra 3 tablespoons that were called for in the original recipe).
- Sautee the onions until they begin to be a bit clear. At this time, add chopped cremini mushrooms and continue cooking until they are soft.
- Add the tofu to the pan again.
- Make sure to lower the heat to low and add 1 cup of soy sour cream.
- Add some tarragon and serve over a bed of your choice of noodles.
Filed under: Blogroll, Cooking, Dinner, Food, Recipes, easy, easy meal, mushrooms, sour cream, soy, strogonoff, tofu, vegan, vegetarian
[...] Vegetarian Strogonoff: Finally [...]
I’ve been a faithful lurker on SmittenKitchen’s website for a long time… that’s how I found yours. I’m a “mostly” vegetarian (eating some fish, now.) Love your recipes, thought I would add that I often use cubed tempeh marinated in tamari and sauteed in a bit of olive oil in my version of stroganoff. The rich, nutty flavor is so good that I can tolerate leaving out mushrooms, per my husband’s request.