Basing my blog on old school recipes presents a bunch of challenges. One of them is the lack of colour. There just weren’t a lot of beautiful bright vegetables in classic recipes. Shepherd’s Pie may have had peas at most. Struggling to take pretty pictures of brown gloop (albeit delicious brown gloop) makes me want to switch my blog to just be about salads. Or colourful smoothies. Hence my lame attempt to throw a kale and tomato side salad into the picture above. Good effort.
Anyways, I don’t just call this “Not So Authentic Beef Stroganoff” because it is vegan. I was watching Top Chef the other day and one of the chefs made this super “from the homeland” style beef stroganoff that was nothing like what I grew up eating. This is more like a vegan version of the Campbell’s soup take on beef stroganoff. But don’t be deceived by the look. It is still quite delicious.
3/4 c. silken tofu
2 mushroom soup bouillon cubes, I used GoBio brand
1 bag Gardein beefless tips, thawed
1 medium onion, chopped
12 mushrooms, sliced
3/4 c. soy milk
1/2 tsp. paprika
1/4 tsp. nutmeg
1/4 tsp. ground black pepper
4 cups pasta, cooked and drained
Mix the silken tofu and mushroom soup cubes in a blender. This will stand in for the condensed cream of mushroom soup in the original recipe.
Heat a splash of olive oil in a large frying pan. Brown the Gardein beef tips turning so the sides are crisp. Remove the beef tips from the pan and place onto a paper towel lined plate.
Reduce the heat to medium. Add another splash of olive oil and cook the mushrooms and onions until softened.
Stir in the “soup” mix, soy milk, paprika, nutmeg and black pepper and heat to a boil. Add the beef tips back in for a few minutes just to heat through. Serve over a big scoop of pasta.
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