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Vegan Mushroom Stroganoff

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Follow my blog with BloglovinVegan Mushroom Stroganoff
 
While I am not vegan, I love a good vegan dish because my daughter is allergic to milk. She is only six months old and there is a really good chance she will grow out of it by the time she is two or three. But there is still a chance she wont, so in the meantime I am trying to get adjusted gradually to life without dairy. Over the past three years I have very gradually eliminated meat from my cooking. Because it has been so gradual, it has been really easy. Now its second nature for me to mostly cook without meat. I also gradually tried to start eating vegetables I didn’t like before. After a bunch of exposures I can now say that I LOVE beets, avocados, and tomatoes where I didn’t before. I don’t just tolerate these foods that used to make be gag, I crave them, but it did take time and gradually getting used to the tastes and textures. I have found  changing things bit by bit has really helped me make them permanent changes. So now I am gradually trying to do without as much dairy so that I can have a dairy free house for my little girl if she doesn’t grow out of her allergy and gathering vegan recipes so that I can have a delicious treasure trove of meals that she can enjoy with us.

If you don’t mind a hint of coconut in your stroganoff, the coconut milk really adds to the thick, creamy sauce. I am also in love with Trader Joe’s meatless meatballs. I am usually not a big fan of meat substitutes, but I really love these “meatballs”. I thought they were a nice addition to this dish, but they are totally optional.

PRINTABLE RECIPE
Ingredients:

  • Olive oil
  • 1 onion, chopped
  • 2 large garlic cloves, minced or pressed
  • 16 oz. sliced mushrooms (use your favorite kind)
  • 1 C. veggie broth
  • 1 C.+3/4 C. coconut milk (full fat), divided
  • 1 bay leaf
  • 1 TBSP. Worcestershire Sauce
  • 3 TBSP. whole wheat flour, divided
  • 1 tsp. black pepper (more to taste)
  • salt to taste
  • 12 oz. your favorite pasta
  • Meatless Meatballs (optional)

Directions:
1. Heat a drizzle of olive oil in a large pan. Add the onion and mushrooms. Cook on medium heat until the onions and mushrooms are soft and the moisture from the mushrooms has evaporated, 7-10 minutes. Add a little bit more oil if needed.
2.Reduce the heat and quickly whisk in 2 tablespoons of the flour. Once flour is mixed in, slowly pour in 1 cup of the coconut milk, constantly stirring to keep the flour from clumping. Add the bay leaf and broth and let simmer for 20 minutes, stirring frequently. It should start to get nice and thick.
3. Prepare you pasta and meatballs according to the package instructions.
4. Stir in the last 3/4 C. coconut milk, Worcestershire sauce, and pepper. Stir until well combined. Turn up the heat to medium and sprinkle in the last tablespoon of flour, whisking to combine. The sauce should continue to thicken over the next 5 minutes. Keep stirring so it doesn’t clump. If you would like it thicker, just add a little more flour.
5. Taste the sauce and add more salt and pepper if it needs it. Pour the mushroom sauce over the noodles and top with some meatballs. This is delicious with a nice bunch of asparagus.
Vegan Mushroom Stroganoff Edible Experiments
Recipe by Edible Experiments, adapted from Great Gluten-Free Vegan Eats by Allyson Kramer (my version is not gluten free, but I suppose you could easily adjust the flour and noodles to make it that way).

P.S. I have a little spoiler for you. September is National Breakfast Month! I have been doing a lot of experimenting and research to come up with some really yummy, but really healthy breakfast foods. Plus, I will be having a breakfast giveaway!