Introduction: Vegetarian Stroganoff
Meatless alternative to beef stroganoff! Makes two large servings.
12 oz meat substitute (I prefer Morningstar's hamburger-style crumbles, but you could probably use another meat substitute and tweak the flavors)
2 oz butter
2 green onions, sliced
1 small yellow onion, diced
2 TB flour
1/2 cup vegetable stock
1 tsp mustard
3 TB sour cream
3 TB chardonnay or other white wine
2 mushrooms, sliced (optional)
salt and pepper to taste
Noodles or rice to serve the stroganoff over
1. Melt the butter in a large saucepan. Saute the meat substitute with the onions over medium low heat until the onions start to become translucent.
2. Carefully stir the flour into the butter and cook for 5 minutes. Whisk in the stock and bring back to a boil. If you are adding mushrooms in, do so now. Add the mustard and continue to cook for 10 minutes.
1. Add the sour cream and wine and cook for five minutes. Season to taste with salt and pepper. Pour over prepared rice or noodles.
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