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Stroganoff Recipe

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This recipe for Stroganoff is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Portabella mushroom caps
1 tbsp balsamic vinegar
pinch salt
pinch pepper
1 box noodles
1 beef style vegan bouillon cube(Massel makes one you can get it on Amazon)
3 1/2 cups water
1/2 cup vegan sour cream
1 container follow your heart parmesan shreds
1 tbsp Portabella mushroom powder (on line stores have it)
1 tsp steak seasoning'
1 tsp onion powder
1 tsp garlic powder
1 bag soy crumbles
1 tbsp dried parsley flakes.



Directions:
Directions:
Set the oven to broil. Start making the noodles according to the package.Take the brown scales out of the mushroom caps.Put them on a cookie sheet, Brush them with the vinegar.Sprinkle them with salt and pepper. Broil about 5 min or until tender.Transfer to a high speed blender.Add all the rest of the ingredients to the blender except parsley flakes.Blend till very smooth set aside.Fry your crumbles in a large sauce pan you can add 1 tbsp of olive oil if you like.Once slightly brown add the sauce mixture and the parsley flakes. Cook on low about 15 min.Serve over your noodles.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 min

 

 

 

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