The Way Of The Veggie: "Beef" Stroganoff

About Me and This Blog

I've been a vegetarian for almost six years now. For the first four years, I was a pescetarian (I ate fish). These days, I lean towards veganism and am very passionate about animal rights and welfare. Before going veg, I ate A LOT of meat. In fact, I had a bumper sticker on my first car that read "If we're not supposed to eat animals, then why do they taste so good?" Yeah, I was that person. I loved cooking meat, now I love cooking vegetarian EVEN MORE.

I post a lot of stories about animals and veggie food on facebook, and friends started asking me for recipes and more information on how to be a healthy vegetarian. This blog is my answer to those questions. Most if not all of the recipes can be made vegan by omitting cheese or subbing with vegan "cheese". Email me anytime.

Thursday, May 26, 2011

"Beef" Stroganoff

Sorry I've been so lax with posting! We've been making a lot of favourites lately, and eating out too much :) However, last Thursday, a girlfriend brought over a wonderful "beef" stroganoff that had two non-vegetarians sputtering with disbelief over how good it was. She used Yves "ground round" which I don't normally use, but it turned out amazing and I might start experimenting with it some more.

1 package Yves veggie ground round
all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1.5 cups veggie "beef" broth
1 can cream of mushroom soup
1 cup sour cream or vegan equivalent
cooked egg noodles (she used the "no yolks" brand)
salt to taste
pepper to taste
1 tsp garlic powder

Season the veggie ground round with salt, pepper, garlic powder, then dust with flour. In a large skillet, brown in the olive oil and butter. Remove from pan. Add the onion slices and mushrooms to the pan. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the ground round back into the pan with the onion and mushrooms. Add the mushroom soup and veggie beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.