Easy Vegan Stroganoff with Mushrooms

vegan beef stroganoffThis classic comfort food is easily made without the beef. And, for you crazy non-fungi lovers, my hubby claims it’s just as good without the mushrooms! I also make him mashed potatoes, and to avoid being carb-heavy, I make mashed cauliflower for me.

A word about the ingredients:

vegan ingredientsHopefully you can find eggless noodles at your local grocery store. My Kroger stores carry an eggless dumpling noodle and I’ve also found eggless noodles at the dollar store. The cook a lot faster than other noodles so check them often to avoid overcooking.

The “beef” broth I use is Edward & Sons Not Beef Bouillon. I get mine at Earth Fare, but you can also get it online at Vegan Essentials, Vitacost, or elsewhere.

Make sure your Worcestershire sauce is vegan. A lot of brands use anchovies. The Kroger brand does not contain the nasty little things! If you can’t find it in a local store, you can purchase it online along with your Not-Beef bouillon – both from Edwards & Sons.

I use Gravy Master to darken the sauce a little. It gives it a browner color. If you can’t find it you can leave it out. It’s really for color only!

Ingredients:

3 cups cooked eggless noodles
1/4 cup vegan butter such as Earth Balance
1 cup water
1 1/2 cup non-dairy milk. I use Rice Milk Original (do not use vanilla flavors)
2 Edwards & Sons Not-Beef Bouillon cubes
1 teaspoon Worcestershire sauce
1/4 tsp garlic powder
1 teaspoon Gravy Master
1/2 cup all-purpose flour

If using mushrooms:
1 1/2 cups sliced portobello mushrooms
1/8 cup finely diced onion
1/4 tsp black pepper

Directions:

In large sauce pan, cook noodles until tender, being careful not to overcook. Drain, and set aside in saucepan away from heat.

In skillet, melt butter. Stir in the water, Worcestershire sauce, garlic powder, gravy master and the bouillon cubes. Allow bouillon to melt completely.

In shaker jar add the cup of non-dairy milk and flour. Shake to combine. Whisk into gravy mixture. Heat to boiling, whisking occasionally to avoid clumping, then reduce heat and simmer for 15-20 minutes or until slightly thickened.

Stir 1/2 of gravy into noodles. Or, if not using mushrooms, stir all gravy into noodles and you’re done! If you’re using mushrooms, continue on!

In skillet with the rest of the gravy, add the onions, mushrooms, and black pepper. Cook over medium heat until mushrooms are at desired tenderness. Combine mushroom gravy with noodles. Serve, eat, enjoy!

 

 

 

 

 

Vegan Donut Holes

Vegan donut recipeI’m not normally one for making and eating dessert. However, for the start of my husbands birthday week I wanted to make him a special breakfast. Scouring Pinterest I came across this recipe for glazed donut bites using store-bought biscuit dough.

They are very easy to make and even easier to veganize. You can find cans of vegan refrigerated biscuits at most stores. I buy a Pillsbury one at Meijer’s. I also subbed Earth Balance butter and unsweetened cashew milk for the butter and milk.

Thanks Recipe Swagger, my husband loves them!

http://recipeswagger.blogspot.com/2013/05/glazed-donut-bites.html?m=1

 

Vegan One-Pot Chicken with Pan Roasted Cauliflower and Orzo

vegan chicken and roasted cauliflower recipeBetty, Betty, Betty, why do you keep sending me emails with chicken recipes in them, don’t you know I’m vegan???? Wait… why do I even subscribe to Betty Crocker emails? Oh yeah, for times like this when they send me the (al)most perfect recipe. What would make it perfect? If it were vegan! So, I thought, if Betty’s not going to make it vegan, I will! And, voila, a delicious, one-pot vegan chicken with pan roasted cauliflower and orzo recipe… even better than Betty!

Ingredients:

1 tablespoon olive oil
2 cups bite-size cauliflower florets
1 1/2 cups water
1 1/2 Edward & Sons Not-Chick’n bouillon cube (or sub vegetable broth and skip water)
2 pieces thawed Gardein Chick’n Scallopini, cut into bite-size pieces (optional)
1 cup uncooked orzo
1/4 cup thinly diced sweet onion
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano, drained
1 cups fresh spinach, chopped

Directions:

Heat oil over medium heat in 12-inch nonstick skillet. Add cauliflower and pan-roast for approximately 10 minutes, stirring occasionally, until lightly browned.

Add water, bouillon cube, vegan chick’n (if using), orzo, onions, and tomatoes. Heat to boiling, then cover and reduce heat to medium. Simmer approximately 10 minutes or until orzo is tender. Remove lid.

Stir in spinach and continue cooking for about 10 minutes or until liquid is absorbed. Stir occasionally to prevent mixture from sticking to pan. Remove from heat.