4
2 ratings

Vegetable "Beef" Stroganoff

Vegetable 'Beef' Stroganoff

Who said stroganoff had to have beef? This recipe proves that some hearty chunks of tofu and vegan cheeses can add flavor to the traditional dish without the animal product. 

Notes

To read more about Lisa Books-Williams and her holistic teachings, visit her website

Ingredients

  • 2 packages vegetable beef chunks
  • 2 Tablespoons vegetable oil
  • 1 1/2 Pound cremini mushrooms, sliced
  • 3 cloves garlic, whole
  • 3 cloves garlic, minced
  • 2 large onions, cut into thin slices
  • Half 8-ounce container vegan cream cheese
  • 1 Cup vegan sour cream
  • 6 Ounces tofu, drained
  • 2/3 Cups unsweetened soymilk
  • 1/2 Cup Madeira wine
  • 1 Cup vegetable broth
  • Salt and pepper, to taste

Directions

Heat the oil in a skillet and brown the vegetable beef chunks on each side. Remove from the pan and set aside.

Put the tofu, soy milk, whole garlic cloves, cream cheese, and sour cream into blender and blend till smooth. Set aside.

Heat some vegetable broth in a skillet and sauté the sliced onions for 5 minutes until soft. Then add the wine, mushrooms, and minced garlic and sauté for 4 minutes with lid on.

Add the cream sauce mixture and browned vegetable beef chunks and simmer on low for 20 minutes with lid on pan, stirring occasionally.

 

Nutritional Facts
Servings6
Calories Per Serving418
Total Fat25g38%
Sugar7gN/A
Saturated9g46%
Cholesterol91mg30%
Protein33g66%
Carbs17g6%
Vitamin A88µg10%
Vitamin B123µg47%
Vitamin B60.9mg46.2%
Vitamin C5mg9%
Vitamin D0.7µg0.2%
Vitamin E1mg7%
Vitamin K6µg8%
Calcium195mg20%
Fiber4g15%
Folate (food)50µgN/A
Folate equivalent (total)50µg13%
Iron4mg23%
Magnesium59mg15%
Monounsaturated9gN/A
Niacin (B3)10mg50%
Phosphorus503mg72%
Polyunsaturated2gN/A
Potassium1169mg33%
Riboflavin (B2)0.9mg50.4%
Sodium1060mg44%
Thiamin (B1)0.3mg17.4%
Trans0.3gN/A
Zinc8mg53%