Ingredients with Measurements:
- 1 package of Tofurky (16 oz), sliced into thin strips
- 1 lb of mushrooms, sliced
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tbsp of olive oil
- 2 tbsp of all-purpose flour
- 2 cups of vegetable broth
- 1 cup of sour cream
- 1 tbsp of Dijon mustard
- 1 tsp of paprika
- Salt and pepper to taste
- 1 lb of egg noodles
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Large pot for boiling noodles
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced Tofurky and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the sliced mushrooms and cook until they release their liquid and are browned, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Sprinkle the flour over the onion and garlic mixture and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
5. Slowly whisk in the vegetable broth, making sure there are no lumps. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
6. Stir in the sour cream, Dijon mustard, and paprika. Add salt and pepper to taste.
7. Add the cooked Tofurky and mushrooms back into the skillet and stir to combine.
8. Cook the egg noodles according to package instructions.
9. Serve the Tofurky and Mushroom Stroganoff over the cooked egg noodles. Garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking Tofurky and mushrooms
Medium heat for cooking onion and garlic
Simmer for sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 55g
Protein: 20g
Sodium: 700mg
Fiber: 5g
Sugar: 7g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- You can use any type of pasta you prefer.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add some chopped fresh herbs, such as thyme or rosemary, to the sauce for extra flavor.
- Use seitan or tempeh instead of Tofurky.
- Add some chopped spinach or kale to the sauce for extra nutrition.
Tips and tricks:
- Make sure to slice the Tofurky and mushrooms thinly so they cook evenly.
- Use a whisk to make sure there are no lumps in the sauce.
- Taste the sauce before adding salt and pepper, as the vegetable broth and sour cream can be salty.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Tofurky and Mushroom Stroganoff in a large serving dish with the cooked egg noodles on the side. Garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a lighter meal.
- Serve with roasted vegetables for a heartier meal.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth to thin it out.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the Tofurky and mushrooms to a safe temperature of 165°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stroganoff is a Russian dish that traditionally features beef, mushrooms, and a sour cream sauce. This vegetarian version swaps out the beef for Tofurky and is just as delicious!
Flavor profiles:
Creamy, savory, tangy
Serving suggestions:
Serve the Tofurky and Mushroom Stroganoff over cooked egg noodles for a classic stroganoff dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A