Stroganoff

New year’s day I went to a great brunch at a friend’s house. I made some great pancakes and there was also grilled cheese, fruit and lots of other stuff I can’t remember since it was so long ago. My favorite was not very brunch like, but oh, so good. My friend Liz brought Stroganoff which was so rich and creamy and savory and I could not get enough of it. I demanded to know how she made the dish and wrote it down to try to recreate it at a later date.

When I visited my parents house, my mom asked me if I was going to make dinner. I decided it would be a good opportunity to make the stroganoff. When my nephew was informed that I would be making dinner, he was happy. He is a really picky eater and I know if he likes it, anyone will. He also seems to be a big fan of my vegan cooking which pleasantly surprises me. My niece helped me with dinner by making the salad to go with the main meal.

My nephew ate up all the food on his plate and even went for seconds. Everyone really enjoyed the dish and even I was really happy with the recreation. I am so glad I wrote down everything I did so now we can all recreate it. Thanks so much to Liz for this recipe and sharing the savory secret- fresh thyme!

Stroganoff

12 oz Pasta of choice

1 Tb Olive Oil

1 medium Red Onion, chopped

4 cloves Garlic, minced

12 oz Veggie Protein Crumbles (such as Light Life Smart Ground)

10 Mushrooms, sliced

2 Tb Fresh Thyme

3 Tb Lemon Juice

1 Tb Tamari

1 container Tofutti Sour Cream

½ tsp Black Pepper

½ cup Water

Cook the pasta according to directions, drain and set aside.

Sauté the chopped onion and garlic in the oil. Cook until the onion is tender. Add the veggie protein crumbles, mushrooms and fresh thyme and continue to cook an additional 5 minutes. Add the lemon juice, tamari, tofutti sour cream, black pepper and water. Cook for a few minutes to incorporate the flavors.

Add the cooked pasta and stir to combine. Serve warm with a nice refreshing salad. My salad had romaine lettuce, chopped jicama (a favorite!) and sliced red pepper with goddess dressing.