Bief Stroganoff with Mushrooms
This is on the Eureka Love It List, and for a good reason, our Bief Stroganoff with Mushrooms is simply sensational. This restaurant-quality recipe is so palate-pleasing and satisfying, paired with homemade biscuits, our take on vegan beef stroganoff is sure to become a comfort food favorite of yours too!
Prep Time: 40 Completion Time: 10 Serving Size: 6
2 T arrowroot
3 T soy sauce
1 1/3 cups dark vegetable broth
1/2 tsp garlic powder
2 T tahini
3 T Tofutti brand sour cream
2 T olive oil
1 cup green onion, sliced
3-4 garlic cloves, minced
3 cups portabella mushrooms, cut and sized to preference
2 cups Bief flavored seitan, cut and sized to preference
12oz egg free pasta, cooked
Dissolve arrowroot with soy sauce in a 2-quart saucepan.
Whisk in the broth and garlic powder.
Place on medium heat, whisk continuously to prevent clumping and continue to cook until gravy thickens and starts to bubble. Remove from heat, whisk in tahini and sour cream, cover and set aside.
In a large skillet, heat oil over medium heat. When the oil is hot, add onions and garlic, sauté until onions are translucent.
Toss in mushrooms and continue to sauté for another 5 minutes, stirring often. Add in Bief tips and continue to cook for an additional 10 minutes.
Add gravy and reduce heat to low. Continue stirring until Bief and gravy are hot.
Serve over cooked noodles and garnish with a dollop of Tofutti brand sour cream and chives.