Number Of Ingredients 16 Steps:
In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed). Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!) Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional). In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste. Add in the pasta, toss well to combine and cook until heated throughout as needed. Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!
Time 30m Yield 5 servings, about 1 cup each Number Of Ingredients 6 Steps:
Brown meat in large skillet; drain. Stir in water; bring to boil. Add noodles; stir. Cover; simmer on medium-low heat 8 min. or until noodles are tender. Add VELVEETA, soup and pepper; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
Time 55m Yield 8 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Heat tallow in a large skillet over medium-high heat. Add mushrooms and saute until softened, about 5 minutes. Remove to a plate. Add onion to the skillet and cook until charred, 7 to 10 minutes. Remove from the heat. Place leftover pot roast in the bottom of a baking dish. Top with mushrooms and onions. Combine cream cheese, broth, sour cream, garlic, and onion powder in the jar of an immersion blender; puree until smooth. Pour over meat, mushrooms, and onions. Place Gouda cheese slices on top. Bake in the preheated oven until bubbling and cheese is melted and golden, about 30 minutes.
Time 50m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet, cook beef over medium heat in oil until no longer pink. Add the mushrooms, salt and pepper. Combine soup and milk; add to skillet. Reduce heat; stir in sour cream. Cook 30 minutes longer (do not boil). , Add cheeses; heat for 5 minutes or until melted. Serve with noodles or rice.
Time 25m Yield 5 serving(s) Number Of Ingredients 5 Steps:
BROWN meat in large skillet; drain. STIR in 2 cups water; bring to boil. Add noodles; stir. Reduce heat to medium-low; cover. Simmer 8 minutes or until noodles are tender. ADD VELVEETA, soup and pepper; cook until VELVEETA is melted, stirring frequently.
Time 1h10m Yield 4 Number Of Ingredients 16 Steps:
Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate. Preheat oven to 400 degrees F (200 degrees C). Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl. Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil. Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms. Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low. Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.
More about “chedys vegan stroganoff recipes”
Time 40m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
In a large, heavy sauté pan over medium-high heat, heat the oil. Add the portabello mushrooms and sauté, stirring frequently, 4-6 minutes until just cooked. Remove the mushrooms and drain on paper towels. Melt the veggie butter in the same sauté pan. Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes. Sprinkle the flour over the onion-mushroom mixture. Stir well and cook for 3 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Stir in the mustard, sour cream, cognac, and paprika. Return the portabello mushrooms to the pan. Mix and serve.
