There are like 5 dishes my dad rotated through in the 70's: tuna casserole, spinach souffle, baked chicken and rice, chili, and beef Stroganoff. The Stroganoff was one of his prize dishes, and it totally reminds me of my dad. You don't see much of this Russian dish around these days, and probably for good reason: it's extremely unhealthy with all that sour cream and beef. However, this version would make my dad proud. Completely animal-product-free, you can eat to your heart's content. Miss you, pops.
3 Tablespoons earth balance (or other butter alternative)
2 organic shallots, minced
2 cloves of organic garlic, minced
3-4 organic portobello mushrooms, sliced
1 cup organic vegetable broth
1/2 cup white wine
2.5 Tablespoons organic AP flour
1/2 cup sour cream alternative (Follow Your Heart makes a great one)
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
2 teaspoons organic tomato paste
2 Tablespoons fresh organic parsley, chopped
Salt and Pepper to taste
12oz whole grain vegan fettuccine (or other long flat noodle)
Boil water for pasta and drop the noodles in once you get the mushrooms cooked. In a large skillet, melt butter over med/high heat. Add shallot and garlic and cook, stirring until softened. Add the mushrooms and cook until limp and browned. Remove and set aside. In the same skillet, stir in the vegetable broth and wine. Bring to a boil and cook until the liquid has reduced by 1/3. Turn heat to low and return the mushroom mixture to the pan. Remove the pan from the heat, stir in the sour cream and flour. Return the skillet to the burner, and cook for one minute. Add the soy, Worcestershire and tomato paste. Continue cooking over low heat, just until the sauce thickens. Stir in the parsley and season with salt and pepper. Serve immediately over hot noodles.