|Vegan Beef Stroganoff|
A comforting favorite that I know people grew up on homemade or packet mix was Beef Stroganoff. I thought, why can't we have this luscious hearty recipe? No reason came to mind and I have been making it for my family ever sense. With the hearty ingredients and a creamy vegan sauce it makes you wonder if the recipe is vegan or not. Tons of flavor and plenty of left overs...if your family doesn't eat it all before it gets put away. Enjoy!
Vegan Beef Stroganoff
-3 cloves garlic, roughly chopped
-1/2 teaspoon Salt
-Freshly ground black pepper, to taste
-1 Tablespoon Extra-virgin olive oil
-1 bay leaf
-4 teaspoons fresh thyme, leaves removed and minced
-1/2 Tablespoon Nutritional Yeast
-1 package vegan beef strips
-2 cups cremini mushrooms
-1/2 cup chopped onions
-2 cups coconut milk
-1/2 cup water
-1 Tablespoon Dijon mustard
-2 Tablespoons Worcestershire Sauce
-1/4 teaspoon liquid smoke
-1/4 teaspoon smoked paprika
-2 Tablespoons vegan butter
-1 Tablespoons freshly parsley, minced
-Toss Stroganoff with 4 cups of cooked pasta.
-2 tablespoons freshly chopped green onions and fresh parsley, to garnish
Heat a large saute pan over high heat and add olive oil and vegan butter. Add mushrooms and cook for 3 minutes until brown. Add onions, minced garlic, Dijon, liquid smoke, Worcestershire sauce, paprika, parsley, and thyme, Mix to combine. Once the mushrooms are brown, season with salt and pepper.
Cook for a further 2 minutes until garlic and onion become fragrant. Add your vegan beef strips and cook until lightly brown. Then Add 1 1/2 cups coconut milk, nutritional yeast, and bay leaf. Reduce heat and simmer until reduced. Season with more salt (if needed) and plenty of freshly ground black pepper,
Cook pasta in salted boiling water according to directions on package. Drain and toss with the Stroganoff while still hot and toss in the remaining 1/2 cup of coconut milk. To serve, pile the pasta and Stroganoff high on a plate, top with a garnish of fresh parsley and green onions. Enjoy!