Meat Free Stroganoff

Lent Friendly Vegetarian Stroganoff with Tofu

© Jackie Milligan

Mar 19, 2009

When it comes to Lenten meals, most people turn to fish as their main course. With this lent friendly recipe, you can still eat a meat free meal while adding some variety to your Friday dining options.

This recipe is for a vegetarian stroganoff and it is easily modified to become vegan. It is a healthy and lower fat version of a regular stroganoff recipe but it looses nothing in taste or texture in the translation.

If you are looking for a dish that will hold well for a pot luck or office party, especially if you are not sure of the diets of some of the attendees, this is the perfect recipe to use. It will keep well in a crock pot for two or three hours without losing any texture or becoming mushy.

Meatless Stroganoff:

Ingredients:

• 1 large onion
• 2 tbsp butter (or vegan margarine)
• 1/2c water
• 1 tsp vegetable base
• 1 tsp Worcestershire (regular or vegan)
• 1/2 tsp mustard
• 2 c garbanzo beans (two 15 oz cans, well drained will work)
• 1 # firm tofu
• 1 # sliced mushrooms (crimini mushrooms add the best flavor)
• 1/4 c dry white wine
• 1 c sour cream (or vegan sour cream)
• 12 oz wide egg noodles, corkscrew noodles or whole wheat eggless noodles

Cooking Instructions:

1. Chop onion into small pieces
2. Slice mushrooms
3. Place butter or margarine in a large frying pan. Heat over med to med high heat.
4. Add onion to heated butter in frying pan and saute until translucent
5. Pour in water
6. Add vegetable base and stir to dissolve base
7. Add mushrooms to the pan
8. Stir mustard and worcestershire into ingredients in pan
9. Add wine to sauce in pan and cook on med- low for 3 min
10. Cut tofu into 1/2" squares and add to pan
11. Pour in the garbanzo beans
12. Lower heat setting to low
13. Add sour cream
14. Cook on low while noodles are prepared

Noodle Preparation:

1. Fill large 3 or 4 qt pan about 1/2 to 2/3 full of water
2. Bring to boil over high heat
3. Add about 1 tsp salt to water
4. Pour noodles into pan and boil for about 7 to 8 min, just until they are aldente
5. When noodles are done, drain off all the water

Serving:

1. Place noodles on a serving platter
2. Pour sauce over noodles
3. Garnish with sprigs of fresh parsley (optional)

Notes:

• After the noodles are cooked, they can be stored in a plastic zip top bag for transportation if needed
• Noodles and sauce can be combined in a crock pot after cooking and held at the lowest temp setting for up to 3 hours and can be served buffet style right from the crock pot
• For home style serving, just add the noodles to the sauce and mix together to coat noddles with sauce
• This recipe is easily doubled for large gatherings

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