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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.
Veg_Stro
Vegetable Stroganoff

Ingredients:

—————————–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
Paprika
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:
Broccoli
Cauliflower
Carrots
Peppers
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)

Directions:
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.
Veg_Stroganoff

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About trueindigo

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

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