When I was a teenager I was a waitress in a hotel and the chef made this AMAZING beef stroganoff and also made a mushroom stroganoff for the vegetarians. They were so good but obviously were laden with cream. I was so excited to veganise this recipe, and have been making it this way for over a year now!! I’m using silken tofu again to get the creaminess and also for added protein, I used it in this recipe before, but this one is a little bit different. I’ve had a good few people ask for a recipe for this one, so here it is!
You will need:
- 500g mushrooms cut in quarters – I’m using plain white button mushrooms but chestnut work really well in this too!
- 2 medium brown onions, roughly diced
- 1 bulb of garlic, minced (yes a whole bulb, you can use less if you aren’t as obsessed with garlic as I am!)
- 3 birds eye chillies, deseeded and chopped finely – these had dried out so it was super easy to remove the seeds, and I didn’t get chilli juice all up under my fingernails!
- 3 tbsp tomato puree
- 1 pack silken tofu
- 1 red pepper, sliced
- 1/2 tbsp smoked paprika
- 1 tsp cumin
- 1/2 tsp coriander
- 3 tbsp stock powder
- 1/4 cup nutritional yeast
- a splash of plant milk
- a small handful fresh coriander
How to make it:
Start my whisking the stock powder into about a cup of boiling water in the pan you will be using. I’m doing this first because the mushrooms have such a high water content.
Once the stock is fully dissolved, water-fry (or stock-fry, I suppose) the onions, garlic and chillies until the onions become translucent. Be sure to keep an eye on it as the stock will make it more likely to stick to the pan.
Before you add in the mushrooms, mix in the tomato puree and the paprika, cumin and coriander (dried). Only one these are fully incorporated, add in the mushrooms with another 1/2 cup of water and mix until the mushrooms are coated well in the sauce.
Then return to the heat until the mushrooms are cooked through. Again, make sure to check in on it to ensure it doesn’t stick to the pan. Don’t be alarmed at how much the mushrooms shrink down, the next step will bulk it back out.
Next you want to add the tofu, a splash of plant milk, the nutritional yeast and about 4 tbsp of the mushroom mixture into a blender. This step adds the creaminess to the dish, also helping all the flavours blend well. Blend until smooth – you can add more plant milk if needed.
While the tofu mix is blending, add the peppers to the pan and return to the heat until they are cooked through.
Mix the tofu sauce into the pan until all of the ingredients form a lovely creamy, silky sauce. Season with salt and pepper to taste.
I love serving this with wholegrain rice and a sprinkling of fresh coriander, but it works well with pasta too. You could always add peas or other veggies in too, to add more nutrients. What’s more this keeps well in the fridge for up to 5 days so it’s good for a meal-prep recipe!