Our Veggie Kitchen

I wanted to post something related to Thanksgiving, but it wasn't meant to be. There's only one store that I know of around here that has Tofutti's trans-fat-free sour cream, and they had it for $2 a container. I also have loads of mushrooms in the fridge and some beefy seitan strips in the freezer . . . and Mushroom Stroganoff sounded really good. Ironically, the same store that had my sour cream is also where I buy my eggless ribbon noodles, and I forgot to buy pasta. Oh well, I used rigatoni instead.



Mushroom Stroganoff
2 tbs Earth Balance Margarine
1 tbs olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb cremini or button mushrooms, sliced
1/4 cup flour
1/4 cup red wine
2 cups beef flavored broth
(or 1 tsp Better than Bouillon No-Beef Base & 2 cups water)
1 tbs vegan Worcestershire Sauce (I use Kroger)
1/2 tsp salt
1/2 tsp pepper
1 tsp ground mustard
1/2 cup vegan sour cream
1 lb pasta (usually ribbons or bow ties)

Melt the margarine with the oil, then add the onions. Saute until the onion is soft, then add the onion and saute for another minute. Add the mushrooms and continue cooking for several minutes, until the mushrooms have given off their moisture. When you add the mushrooms, start bringing the pasta water to a boil. Cook the pasta according to pack directions.

When the mushrooms are cooked, stir in the flour and cook for a minute or two. Add the reamaining ingredients (except sour cream) and simmer, uncovered, until the pasta is done. When pasta is finished, stir the sour cream into the sauce and toss with the drained pasta.

Note: Feel free to add some beefy seitan strips or one of the frozen food analogs. Its a perfect fit.

4 Servings: 636 cal (15g fat, 100g carbs, 21g protein)