Vegetable Stroganoff Two Ways

by mary on April 23, 2013

mushroom vegetable stroganoff over egg noodles on a dinner plate with a fork

mushroom vegetable stroganoff

It’s time for comfort food around our house and this surely qualifies. Part of what makes a ‘comfort food’ is childhood memories of it. I’ve mainly served my children healthy food so I hope their future comfort foods may be fairly healthy items. I don’t know whether my own family ever had the classic beef stroganoff (Mom?) but I certainly cooked Mollie Katzen’s Vegetable Stroganoff from the original Moosewood Cookbook when I was in college, and this recipe in its inspiration and spicing still owes something to hers.

Another part of comfort food is that it’s rich and filling, and this recipe certainly is that. It’s pretty high-fat, with more of the fat coming from extra virgin olive oil than from anything else. For something lighter you could steam the tempeh instead of frying it, or pre-steam it before frying so it will absorb less oil. I used some of my own homemade vegetable stock from the freezer for this recipe and it added a lot of flavor.

My teen hates mushrooms so I rarely serve them. In service to getting my comfort food, though, I made this with an ample amount of criminis, which are small portobello mushrooms. I made a second, teen-friendly version, just as good, with a head of cauliflower substituting for the mushrooms. And a third (un-pictured) version where I served the stroganoff over brown sushi rice to make it whole-grain and gluten-free. Personal chef service at work!

cauliflower and bell pepper vegetable stroganoff over egg noodles on a dinner plate

cauliflower vegetable stroganoff

5.0 from 1 reviews
Vegetable Stroganoff
 
Prep
Cook
Total
 
Author:
Type: main, dinner
Serves: 3 or 4
Ingredients
  • 1 lb. soy tempeh (2 8 oz. packages) sliced into long, thin, strips ¼" wide.
  • 7 Tbsp. extra virgin olive oil
  • ½ cup chopped shallot
  • 8 oz. sliced crimini (baby portobello) mushrooms OR for cauliflower version, one medium head of cauliflower, broken into medium-small florets
  • 1 yellow, orange, or red bell pepper, seeded, thinly sliced, slices cut in half
  • 1½ Tbsp. minced garlic
  • 3 Tbsp. ghee or butter
  • 3 Tbsp. red wine
  • 1 cup rich vegetable stock, reduced to ½ cup (if you don't have good vegetable stock, use whatever alternative you have such as a small amount of vegetable paste or a vegetable boullon cube, but choose a boullon cube without MSG)
  • 1 Tbsp. reduced sodium tamari
  • ¾ cup organic sour cream
  • ½ tsp. dill weed
  • ½ tsp. smoked paprika
  • salt and black pepper to taste
  • 8 oz. pappardelle pasta (egg noodles), or substitute gluten-free pasta or rice for gluten-free alternative
Instructions
  1. Simmer one cup of vegetable stock until reduced by half.
  2. Fry the tempeh in olive oil over medium-low heat. I do this in 2 batches with 8 oz. of tempeh and 3-4 Tbsp. olive oil in each batch, flipping the tempeh after a few minutes. For more detailed directions please see my post on "Fried Tempeh."
  3. Remove tempeh from pan and reserve for later in recipe. Cut it into short pieces.
  4. (Heat up water in large pot for the pasta.)
  5. Melt the ghee or butter (ghee will make it easier to avoid scorching) on medium heat.
  6. Add crimini mushrooms and chopped shallot, saute, stirring occasionally, for about five minutes.
  7. Add garlic and bell pepper, lower heat a little, and cook for another 2-3 minutes.
  8. By now the mushrooms should have darkened, softened, and absorbed the butter and shallots should be cooked through.
  9. Add wine, vegetable stock, tamari, and fried tempeh to the mushroom/shallot mixture.
  10. (Begin cooking the papardelle pasta.)
  11. Cook mushroom/shalllot/tempeh mixture for several more minutes.
  12. Turn off heat and wait a minute, this will let the pan cool off a little so it will not break the sour cream when you add it.
  13. Add sour cream, spices, and salt and pepper to taste. Stir together.
  14. (Check pasta often, drain as soon as it is al dente.)
  15. Serve pasta with stroganoff sauce on top.

 

{ 6 comments… read them below or add one }

Kiran from KiranTarun.com
Twitter:
April 25, 2013 at 7:34 pm

Finally! A stroganoff that is NOT made with beef! Delish :)
Kiran recently posted..Chopped Apple & Chicken Salad w/ Clementine DressingMy Profile

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mary mary April 25, 2013 at 7:36 pm

Thanks, Kiran!

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Chere Michelle April 29, 2013 at 3:43 am

Comfort food! It IS all about memories and what we believe soothing for the soul. I don’t use tempeh enough and this is a reminder to me. I really need to branch out a bit :-) Thanks!

Reply

mary mary October 27, 2013 at 12:48 am

You’re welcome, thanks for stopping by.

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Joanne
Twitter:
April 29, 2013 at 5:51 pm

What a wonderful recipe. I’m always looking for ways to use tempeh

Reply

Hazel May 20, 2013 at 1:36 pm

Gosh, this looks amazing and your noodles are so yellow and enticing! It looks like a really tasty alternative to using beef too. I just need to do some research on a few of the ingredients I’m not familiar with: soy tempeh, sodium tamari and dill weed…
Hazel recently posted..How I bought my Samsung Galaxy S4My Profile

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