Comfort food, this stroganoff is ideal for chilly winter nights. Sometimes all you really need is a huge bowl of carbs to warm you through and through. Traditionally a Russian meal with beef, this is recipe is plant-based welcome for vegans that miss this dish. Add your favorite sautéed mushrooms and serve over vegan pasta.
Portobello mushrooms adds a more ‘meaty’ texture to the mix. To really bring out a ‘meaty’ flavor add 1 teaspoon of a vegan beef soup base.
Also you can substitute vegan sour cream for the mayo.
If you want 1 teaspoon of ketchup can be added to the sauce to give it more color.
Heat the water for the broth and add all the broth seasonings. Bring to a boil while you prepare the gluten. Check seasonings.
Blend all the gluten ingredients together, except the gluten flour, until you have a smooth creamy mixture. Place the gluten in a Bosch machine or a large bowl. Add the gluten flour and mix thoroughly. Let rest for 2-3 minutes.
Cut the dough into slices and drop into the broth. Simmer about 1 to 1/2 hours until soft all the way through.
Remove gluten from broth. Save the broth, removing the bay leaves. Blend the broth.
Cut the gluten into 1/2 inch strips and place them in a bag with 1/2 cup flour. Shake well. Place them in a wok with a small amount of olive oil. Brown well.
Add the broth mixture, 1 cup water, and 1 Tbsp dried parsley flakes. Simmer until the mixture has thickened to a gravy-like consistency. Add one cup of your favorite mayonnaise. Adjust seasoning to taste.
Serve over noodles, rice or mashed potatoes.