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Ellen Sheen

Posted April 26, 2010

Published in Food

Vegan Stroganoff

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My carnivore husband (who never gets meat in our house!) asked me to try an alternative to one of his favorite meals: stroganoff. This alternative turned out to be pretty darn tasty, simple and passed the 'honey, did you write this one down?' test!

I will post a picture when I get back in town!

Need:
about 3/4 package of linguini (I used florentine, so half whole wheat half spinach)
4 teaspoons oil
1 lb portobello mushroom caps (sliced into about 1/2 inch pieces)
Salt and pepper
2 cups sweet onions, chopped
10 cups baby spinach (that's about 2 reg. size packages)
1 cup tofutti sour cream
2 to 3 Tablespoons dijon mustard

Do:
Boil salted water in a pot for your linguini. When boiling, cook pasta to al dente. Run under cold water to stop the cooking process. Drain and set aside.

Heat some of your oil in a pan. Saute the onions on high, until tender. Add the portobello mushrooms and continue to cook, stirring every once in a while, until tender and liquid free.

While onions and mushrooms are cooking, add the dijon mustard to tofutti sour cream.

Back to your onions and mushrooms: Add salt and pepper to taste. I did about 1/2 teaspoon of each. Once tender, add spinach, mix well and let wilt.

Reduce heat to low and add in the pasta. Mix well, add in tofutti/dijon mix and let cook on low until everything is warmed. Add a little more salt and pepper if you like.

Serve in a bowl or on a plate. We always have a small salad with our meals; to get our fresh fiber. A salad is a great compliment to this quick and simple meal; enjoy!

For more tasty recipes and interesting ideas, visit my blog: www.lapuremama.com