The American version that's veganized
As I explore more in the kitchen, I am enjoying turning our family classics, usually loaded with animal fats, into cleaner healthier options. Here I give you… mushroom stroganoff, hold the beef and the sour cream please. This dish is packed with all the classic flavors that your family loves but it is a cheaper, healthier, more nutrient version.
The tale of beef stroganoff is that it originated in Russian aristocracy with the Stroganov family who happened to have a personal French chef. The French cuisine brought the seasoning with mustard and the Russian cuisine brought the sour cream. The dish then made its way to China where the tradition of serving with egg noodles came to be. Eventually it made its way to America and into my kitchen, where it was veganized with almost none of the original ingredients, but it's packed with a promise of delicious taste that is better for you and our environment.
Ingredients
4 cloves of garlic
1 small white onion
1 8oz container of baby bella mushrooms
2 tbsp vegan butter
1/4 cup of cooking sherry
1/2 cup non sweetened almond milk
1 tbsp soy sauce
2 tbsp flour
1 1/2 cup of vegetable stock
1 sprig of oregano
1/2 lb. of pasta
6 cups of water
Preparation
1. Add butter, garlic and white onions to pan cooking until translucent, roughly 3 minutes.
2. Add mushrooms, flour, salt, pepper, and garlic salt to the pan, stirring until mushrooms are coated.
3. After roughly 5 minutes, add cooking sherry, almond milk, soy sauce, and vegetable stock to the pan. Bring to a boil then reduce to a simmer.
4. Add the sprig of oregano and simmer for another 10 minutes or until sauce thickens.
5. Separately salt water and cook the pasta until al dente.
6. Plate, garnish with chives, and enjoy!