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.
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 1½ 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 ½ inch strips and place them in a bag with ½ 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 1 cup of your favorite mayonnaise. Adjust seasoning to taste.
Serve over noodles, rice or mashed potatoes.
TipsPortobello 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.
Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.