One of our favorites before becoming Vegan was Beef Stroganoff. At the Epcot Wine and Food Festival last fall we were introduced to Gardein brand Beef-less tips and they are delicious! We finally decided to try them with a tofu stroganoff recipe I found in the cookbook Isa Does It on page 130 (a great Christmas gift from my sister). We don’t use the tofu as she suggests and use the beef-less tips instead. I was curious how it would taste without the sour cream but she uses a cashew cream and the results are fantastic!
First you need to soak 3/4 cup of cashews over night. The next day drain the cashews and combine with 1 1/2 cups of vegetable or mushroom broth and blend in an electric mixer until very smooth.
To prepare the sauce, heat 1 tablespoon of olive oil over medium heat. add 1 medium thinly sliced yellow onion with a pinch of salt and saute for five minutes or so, until the onions are translucent. Add 4 minced garlic cloves and saute for another thirty seconds. Now add 8 ounces of thinly sliced cremini mushrooms and 1 teaspoon of dried thyme and cook until the mushrooms are lightly browned, about five more minutes. Add the package of beef-less tips, 1/2 cup of dry white wine, and 2 tablespoons of tomato paste, along with several pinches of salt and freshly ground black pepper. Turn the heat up to high and let the wine reduce by about half — should take five minutes or so. Turn the heat back down to medium.
Pour in the cashew/broth mixture. Stir until well combined and let thicken for abut five minutes. Serve over the pasta of your choice and garnish with fresh flat-leaf parsley. This dish is so delicious we’ve made it over and over again!