Beef-less Tips & Mushroom Stroganoff

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!

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