Vegetable "Beef" Stroganoff

Vegetable "Beef" Stroganoff
Staff Writer
Lisa Books-Williams

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. 

6
Servings
201
Calories Per Serving
Deliver Ingredients

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

Total Fat
11g
16%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
33mg
11%
Carbohydrate, by difference
18g
14%
Protein
7g
15%
Vitamin A, RAE
60µg
9%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
79mg
8%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Phosphorus, P
56mg
8%
Selenium, Se
2µg
4%
Sodium, Na
675mg
45%
Vitamin D (D2 + D3)
1µg
7%
Water
189g
7%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.