Vegan Stroganoff


Growing up stroganoff was a regular dish in my Moms home. I loved it so much and have fond memories of eating this dish with my family. I'm not sure if this is only my experience but eating dishes that I enjoy somehow make the moment and memory stand out for me! Am I the only one? Not sure but, I want my kids to have those same fond memories eating great dishes together as a family. So I made this dish in hopes of bringing back that memory and sharing it with my kids.


8 oz pasta of your choice

Tofu coating
1lb extra firm tofu, cut into small cubes
1.5 tsp creole seasoning
2 tbsp flour
1 tbsp brown sugar
2 tbsp organic cornstarch 
oil for frying
8 oz mushrooms, sliced
1 shallot, minced
1 tbsp butter
3/4 cup white wine (I used Riesling)
2 tbsp organic cornstarch
1 tsp Better Than Bouillon Vegetable Base
1 ½ c almond milk
Fresh ground pepper to taste


Cook pasta according to package directions.
Place tofu coating ingredients and tofu in a bag, shake well until all pieces are evenly coated. Heat oil in large fry pan and fry the tofu turning as each side gets crispy. Once fried remove from pan.

Next, place butter in hot pan to melt and add shallots til they turn translucent. Next add the mushrooms and wine in hot fry pan and reduce by half.

Add almond milk and bouillon, mix well. Next, add the cornstarch slowly and mix while adding so there are no clumps.

Simmer until the sauce thickens.

Pour sauce and tofu over pasta or mix everything together and enjoy. Serve with a nice salad!


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