So, like lots of us, I didn't grow up vegan. I grew up Betty. I took over cooking rather young, and the Betty Crocker Cookbook was the only proper cookbook my mom had. Plus, I liked pictures in my cookbook, as they were my teacher.
We ate a lot of horrible instant-types of food growing up, and Hamburger Helper was a regular dinner. We tried the Beef Stroganoff one once, and it totally grossed me out. I've disliked the idea of it ever since. (I actually loved this stuff as a kid but am learning I may have been the only person who did. ~ Denise)
However, Denise really liked this Stroganoff thing, (her mom cooked) and I said I'd make it tonight, just veganize the Betty recipe. I used Gardein Beef Tips. It turned out well, Denise said it was really good. I liked it too so I think we will add this to the rotation. (I liked real Stroganoff growing up as well, not just the Hamburger Helper kind. We used to go to a kind of fancy place where I got Stroganoff crepes. Now the idea of cow crepes is icky but this could be the solution. ~ Denise)
Vegan 'Beef' Stroganoff
1 package Gardien 'Beef' Tips, cut in 1/2
2 tbsp Earth Balance
1 1/2 cups veggie broth
2 tbsp ketchup (weird, but do it)
1 tap salt
1 clove garlic, minced
8 oz mushrooms, sliced
1 medium onion, chopped
3 tbsp flour
1 cup vegan sour cream
In a medium or large skillet, add the Earth Balance and 'beef' and saute on medium heat, till browned. Keep about 1/3 cup of the veggie stock, but pour in the rest, as well as the ketchup and salt and garlic. Heat to boiling and reduce heat to low and simmer, covered for about 10 minutes.
Add mushrooms and onion, cover again and simmer about another 5 minutes, or till onion is tender. Whisk flour and broth together till it forms a sort of thickish paste, then add to 'beef' mixture. heat to boiling, stirring lots. Boil for 1 minute. Then add sour cream and heat till hot. Serve over pasta or rice.
I really enjoyed this, and will make it again. Soon. (YAY! ~ Denise)
- Melina : D
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