Veganizing: Veganized "Beef" Stroganoff

Tuesday, November 9, 2010

Veganized "Beef" Stroganoff

Beef Stroganoff has been a long-time favorite in my family - my hubby loves it as do I. My mom created the most fabulous from-scratch recipe years ago and I have at least used that as my foundation for the recipe, though I never measure ingredients for this recipe and it is a tadbit different every time. But always delicious! As I am becoming more confident in my vegan cooking skills, I am trying to venture out into the land of personal recipe creations. I decided it was definitely time to give stroganoff a makeover. The results? FABULOUS! After sampling a bite, I was completely amazed with myself (not in a vain way, just in a "I am so thrilled I succeeded" way :-) ). I tried to pay closer attention to measurements so I could recreate it here. The picture doesn't do the dish justice - it's kinda hard to make stroganoff look gourmet. I am sure someone else could make this dish visually appealing (Tara, I am talking about you!) but that person is not me. Enjoy!

"Beef" Stroganoff

1 package Gardein beef tips, each piece cut into 3rds

1 large onion, diced

2 T olive oil

6 T nondairy butter

6 T flour

1 1/2 - 2 cups unsweetened soy milk (depending upon desired thickness)

2 t faux beef boullion

2 t vegan Worcestershire

2 t ground black pepper

3/4 t garlic salt

1/2 cup vegan sour cream

Hot cooked noodles

In large skillet, heat oil. Add onions and cook 3-4 min or until starting to brown. Add Gardein. Cook until onions and Gardein are nicely browned. Sprinkle with pepper and garlic salt. Stir to combine. Meanwhile, in a saucepan, melt butter. Whisk in flour to form a roux. Slowly add milk until desired thickness is achieved. Add boullion and Worcestershire and stir to incorporate. Add sauce Gardein and onions. Add more milk if sauce is too thick. Stir until bubbly. Remove from heat. Stir in sour cream. Serve over hot noodles.

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"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.

Pumpkin Bread

The vegan version!

1 1/2 cups flour
1 1/4 t baking soda
1 t salt
1 t cinnamon
1/2 t ground nutmeg
1 cup solid pack pumpkin puree
1 cup brown sugar
1/2 cup soured soymilk (add 1 T vinegar to your half cup measure and fill the rest with soymilk
egg replacement for 1 egg
2 T vegan margarine

Preheat oven to 350. Mix dry ingredients together and set aside. Mix wet ingredients and stir into dry until incorporated. Pour into greased loaf pan and bake 45-1 hr or until toothpick inserted comes out clean.

Whole Wheat Batter Bread

2 1/2 cups warm water
2 packages active dry yeast
1/4 cup honey (or agave)
6 cups whole wheat pastry flour
4 t salt
4 T non-hydrogenated vegetable shortening

Dissolve yeast in water. Add honey, half of flour, salt and shortening. Beat 2 min o med speed of mixer, scraping sides of bowl frequently. Blend in remaining flour until smooth. Scrape sides of bowl. Cover with damp cloth and let rise in warm place until doubled in size - about 30 min. Stir down by beting 25 strokes. Shape nad place in 2 greased 9in loaf pans. Smooth tops with floured hand. Let rise again for about 40 min. Bake in 350 degree oven for 40-45 min or until browned and cooked through.