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Veganizing The Moosewood Cookbook – Vegetable Stroganoff

As I have mentioned before, memories of cooking from The Moosewood Cookbook go back to when Jim and I were just beginning a family and lived in Lewistown. As a celebration of our first date anniversary, I decided to veganize one of our favorite go-to recipes of that era. Thirty years have passed since we had a small dinner party and video viewing of Gandhi. We ended up talking all night and as morning broke we had our first kiss.

We are celebrating Night of Gandhi #30 and agree the flavors of how I veganized this Vegetable Stroganoff took us right back. It was like sitting together, 3 decades ago, finding new meals in the The Moosewood Cookbook that we loved and encouraged our vegetarian concerns.

This is one of those recipes that I would get frustrated with because it didn’t have all the ingredients listed together in an easy way to make a shopping list. Not the original page title I scanned has “1/2” penciled under the title. I felt that half the recipe easily served 4 adults. My version cuts the original recipe in half, keeps the ingredients together with the different components separated by a dashed line and veganized anything that was animal based – naturally.
Vegetable Stroganoff


—————————–The Sauce
1 1/2 C Vegan Sour Cream (I used Tofutti)
3/4 Vegan Yougert (I used So Delicious Unsweetened Cultured Coconut Milk)
1 C Chopped Onion
12oz Chopped Mushrooms
8 oz Chopped Seitan
1/4 t Salt
1/4 t Dill Weed
Dash of Braggs Liquid Aminos
Black Pepper
~ 2 Tb Earth Balance Stick
minced scallions or parsley to garnish
——————————The Vegetables
3 C chopped fresh vegetables
Highly recommend a blend of:
Snap Peas or Pole Beans
——————————The Pasta
2 C uncooked pasta (note a LOT of pasta is vegan, just read the label and look for eggs or milk products)

The Sauce
Sauté onions, mushrooms and seitan in the Earth Balance until the onions are soft. Combine all of The Sauce ingredients in the top of a double boiler (I use a smaller pot sitting in a bigger pot that has a low amount of simmering water in it). Gently heat about 30 minutes.

The Vegetables
While the sauce simmers, steam the 3 cups of veggies.

The Pasta
Cook the 2 cups of raw pasta in boiling salted water until tender. Drain and add a small amount of Earth Balance.

Assemble the Stroganoff on a platter, pasta on the bottom, steamed veggies as the next layer then the sauce on top of the veggies. Garnish with minced scallions or parsley.

About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

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