Wednesday, July 10, 2013

Hoff's Vegan Stroganoff

Hoff's Vegan Stroganoff
Serves: 2
meat-free, dairy-free, egg-free, oil-free

  • 8 oz. Radiatore Pasta (because it's fun and holds the sauce well)
  • 1/2 Onion (diced)
  • 1/2 container Portabella Mushrooms (diced)
  • 1 tbsp Arrowroot
  • 1 cup unflavored Almond Milk
  • 1 1/2 cups Veggie Broth
  • 2-3 Garlic Cloves (minced)
  • 3 tbsp Nutritional Yeast
  • 2 tbsp Bragg's Liquid Aminos
  • 2 tbsp Mustard

  1. Cook Pasta according to box directions
  2. Meanwhile, caramelize Onions
  3. Add Mushrooms and Garlic and cook until softened
  4. Stir in Arrowroot
  5. Stir in Milk & Veggie Broth
  6. Reduce heat to simmer and stir occasionally until sauce thickens
  7. Add Pasta and eat!

My 2 Cents: Sauce will thicken even more if held until the following day.  I'd prefer to make this dish using wide egg noodles, but I have yet to find a whole wheat version minus the egg.

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