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The Czars Own Stroganoff

What you need: 

Enough seitan (gluten steaks) for 4 people (about 16 oz), marinated in soy sauce and
garlic, and cut into cubes
1 onion, sliced thin
3 or 4 cloves garlic, minced
2 cups fresh mushrooms, sliced
2 tablespoon olive oil
1 cup water mixed with 3 tablespoon soy sauce, or vegetable stock
1 cup vegan sour cream (see recipe below)
1 tablespoon sweet basil or tarragon
2 teaspoon sweet paprika
2 tablespoon fresh lemon juice (white vinegar will do in a pinch)
1 tomato, cubed

What you do: 

Marinate the seitan for several hours or overnight (if it isn't already seasoned). Cut into cubes. Heat the oil in a large skillet and sautee the seitan, onions, mushrooms and garlic until the onions are transparent.
Add the water or stock, sour cream and seasonings, along with the lemon juice or vinegar, and cook several minutes on medium heat until its thickened up quite a bit. At this point, stir in the cubed tomato.
Serve over noodles of your choice (I love angel hair pasta), and garnish with a sprinkling of dried parsley, or a few sprigs of fresh parsley.
For the vegan sour cream simply process 1 box (about 400 grams, give or take a few) of medium-firm tofu with 3 tbsp lemon juice or vinegar, 1 tbsp vegan sugar, 2 tsp of sea salt and 1/4 cup oil until smooth. Taste it and adjust the seasonings to your liking.

Preparation Time: 
1/2 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I made this for dinner tonight, and both my husband and I LOVED it. It is an easy recipe to make, and I even made the sour cream myself, and will always do this for the recipe. Thanks for sharing:o)

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Very delicious even with omitting the seitan.....used sour cream recipe but only added oil, garlic powder, onion powder, and a dash of ginger...very good on it's own..sauteed up shrooms with onion and garlic powder, then added the sour cream and water/soy(I used liquid smoke)...i let sauce simmer while pasta cooked, sauced top of pasta, garnished with basil shake, and it was amazing. Good texture and flavor, and plenty of leftovers. Thank you for this recipe :-)

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I had lots of mushrooms but no seitan in the fridge, and this was really good even without the seitan.  I also didn't have a fresh tomato so I substituted a couple of tablespoons of ketchup.  The only thing I would change is the amount of lemon juice.  The lemon was a bit overpowering so next time I will back off to half the amount called for.  I served it over organic whole wheat spaghetti and it was delicious.  The leftovers the following day were even better!

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Finally a stroganoff recipe that isn't bland.  I omitted the tomato and lemon since I wasn't craving something tangy and it was still great.  Thanks!

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This is a GREAT recipe! I used veggie broth instead of soy sauce, added 2 tbs nutrional yeast, cumin, extra salt, lemon juice and cornstarch to thicken. Very creamy. My bf LOVED it! Kept shouting...this rocks, mmmm and f***** amazing. (I guess he realled like it)  ;)b
Served over pasta. You really can use this sauce for any veggies w/out the seitan as well it was that filling.

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This is a great recipe! The sour cream turned out really good and be used well in other recipes! Thanks so much!

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yummmmm. as other have stated this recipe was awesome, infact this is my favorite recipe from this site so far. everyone in my family also liked it. i did have to add about 3 tablespoons of cornstarch to get the sauce to thicken as i liked though

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I don't know what I could of done wrong but for my taste buds - this was awful.  The first few bites were ok but then I had to put it away.  I never like to waste food or anything for that matter but when trying to eat this as leftovers well I wasn't able to.  I actually had to throw it away and I never do that.  No offense to the recipe submitter - obviously a lot of people love this but I couldn't bare to eat it. :'(

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This was great!!  It was so much like the real thing.  I used Toffuti sour cream and it did not thicken as much as I liked so I added some corn starch.  PERFECT.  We had it again for lunch today.  It makes great leftovers!!

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Tried this a few years ago when I first found this site and this is a STAPLE RECIPE in my house. We eat it at least 2 times a month. One of my favorites and I am a PICKY vegan!

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