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| Vegetarian Stroganoff |
Living with a vegetarian, and having a few hardcore vegetarian friends, I have seen there is quite a difference of opinion on this topic.
From what I can gather, the ‘purist’ vegetarian will only eat his food straight out the ground, or from the tree so to speak.
He doesnt seem to accept any form of processing or cooking.
I cant see any harm in preparing something that simulates the meat eater’s meal, as long as it is healthy, tasty, and looks appetising.
My wife the vegetarian seems to agree.
So on that note – here is ‘Vegetarian Stroganoff’
For this I used TVP (texured vegetable protein) chunks, but you can use the vegetarian strips or chunks available from the supermarket instead. The TVP is the slightly cheaper option.
You need:
300 grms Vegetarian strips (or the TVP alternative)
(If using the TVP, you will need to rehydrate them in water for about 30 mins)
200 grms button mushrooms, (or just slice the larger ones)
knob or 2 of butter
2 medium onions – sliced
about 40 grms flour, seasoned with salt and pepper
(I used oat flour – see post on Does Vegetarian = Healthy? where I show how to make oat flour)
250 mls veg stock
1 tspn Marmite
lemon juice
dash of sherry
about 200 mls cream or yoghurt
chopped parsley to garnish
Cooking:
Saute the onions in some butter for a few minutes.
Add the mushrooms and saute for about 5 more minutes.
Remove from heat and set aside.
Coat the strips or chunks in the seasoned flour and saute for a few minutes in the remaining butter.
Turn continuously to brown all over
Stir in the stock, Marmite and lemon juice.
Add back the onion and mushroom mixture and simmer for a few minutes.
Add the dash of sherry, and stir in the yoghurt bit by bit.
Dont let it boil though, or the yoghurt will curdle.
Serve with rice or noodles and green veggies or salad, or as I did with coarse mashed potato and minted green peas, sprinkled with chopped parsley.
For more low carb and meat free recipes go to the recipes home page – here.
Bon apetit!
