Vegan Chocolate Mousse Ginger Pie to finish with a flourish. You can watch me prepare this delectable menu on YouTube.
ABOUT THE RECIPE:
Yum, yum. Thanks to meaty-tasting Portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories.
MAKES 4 SERVINGS
INGREDIENTS:
1 medium red onion, chopped
1/2 tablespoon extra-virgin olive oil (optional)
3 to 4 cups vegetable broth, plus more as needed, divided
1 teaspoon tamari, divided
Pinch of cayenne pepper
8 ounces Portobello mushrooms, thinly sliced
1 teaspoon dried basil
8 ounces cremini or white button mushrooms, sliced
2 heaping tablespoons whole-wheat flour or oat flour, plus more as needed (use gluten-free oat flour if needed)
1⁄2 cup water, plus more as needed
Salt, to taste
Freshly ground pepper, to taste
8 ounces whole-grain rotini, fusilli, or pasta of your choice, cooked and drained
1⁄2 cup chopped fresh flat-leaf parsley, for garnish
INSTRUCTIONS:
Put the onion, optional olive oil, and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add ½ teaspoon tamari, cayenne pepper and a bit more broth, if the pan becomes dry.
Add the Portobello mushrooms, basil, ½ teaspoon tamari, and ¼ cup broth and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1½ cups broth.
Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed.
Put 2 heaping tablespoons flour and water (or broth) in a jar with tight fitting lid and vigorously shake until smooth. (Alternately, put the flour and 1⁄2 cup water - or broth - in a blender and process until smooth.) Pour the flour mixture slowly into the stroganoff and briskly whisk to combine.
Cook for about 10 minutes, stirring often, or until stroganoff has cooked down and the sauce has thickened to form a light gravy (see note). Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.
NOTE: If gravy has not reached desired consistency, put an additional 1 tablespoon flour along with 1/4 cup water (or broth) into a jar with tight fitting lid and shake until smooth. Pour the flour mixture slowly into stroganoff and briskly whisk to combine. Cook for additional 5 minutes, if needed.
Ingredients
Directions
ABOUT THE RECIPE:
Yum, yum. Thanks to meaty-tasting Portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories.
MAKES 4 SERVINGS
INGREDIENTS:
1 medium red onion, chopped
1/2 tablespoon extra-virgin olive oil (optional)
3 to 4 cups vegetable broth, plus more as needed, divided
1 teaspoon tamari, divided
Pinch of cayenne pepper
8 ounces Portobello mushrooms, thinly sliced
1 teaspoon dried basil
8 ounces cremini or white button mushrooms, sliced
2 heaping tablespoons whole-wheat flour or oat flour, plus more as needed (use gluten-free oat flour if needed)
1⁄2 cup water, plus more as needed
Salt, to taste
Freshly ground pepper, to taste
8 ounces whole-grain rotini, fusilli, or pasta of your choice, cooked and drained
1⁄2 cup chopped fresh flat-leaf parsley, for garnish
INSTRUCTIONS:
Put the onion, optional olive oil, and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add ½ teaspoon tamari, cayenne pepper and a bit more broth, if the pan becomes dry.
Add the Portobello mushrooms, basil, ½ teaspoon tamari, and ¼ cup broth and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1½ cups broth.
Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed.
Put 2 heaping tablespoons flour and water (or broth) in a jar with tight fitting lid and vigorously shake until smooth. (Alternately, put the flour and 1⁄2 cup water - or broth - in a blender and process until smooth.) Pour the flour mixture slowly into the stroganoff and briskly whisk to combine.
Cook for about 10 minutes, stirring often, or until stroganoff has cooked down and the sauce has thickened to form a light gravy (see note). Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.
NOTE: If gravy has not reached desired consistency, put an additional 1 tablespoon flour along with 1/4 cup water (or broth) into a jar with tight fitting lid and shake until smooth. Pour the flour mixture slowly into stroganoff and briskly whisk to combine. Cook for additional 5 minutes, if needed.
