Tuesday, 19 April 2016

Gluten Free Vegan Stroganoff

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3 packages of tofu shirataki fettuccini noodles
2 cups of mixed pre-sliced mushrooms 
1/2 onion 
1/2 cup or more of broccoli florets 
2 small bok choy
3 cloves garlic 
2 cups mushroom stock 
2 tbsp black bean flour
1tbsp Braggs liquid soy (or to taste)
1/2 tbsp whorcheshire sauce
Salt to taste
Oil for sautéing  
Cashew sour cream *optional but highly recommended* ( recipe to follow )
**use organic when possible 


Dice onions
Sauté onion & mushrooms on med/high heat. Approx 5 minutes
Finely chop garlic & slice bok choy and add the garlic and whites of bok choy to the pan and sauté for another 5 minutes ( save bok choy greens for later )
Add mushroom stock, whorcheshire sauce, braggs, black bean flour and salt to taste
Cook till the mix thickens a bit. If you desire a thicker sauce add more flour at this point
**tip** Make sure to mix flour in well so it doesn't clump. You can also mix the flour into a little cool water or mushroom stock before adding to the pan
Chop broccoli and add it as well as the bok choy greens and the noodles to the pan. Cook for about 5-7 mins and serve
If adding the cashew sour cream, I suggest adding about a tablespoon to your own dish upon serving

Cashew sour cream recipe: 


1 1/2 cups soaked raw cashews
2 tbsp nutritional yeast
2 tbsp fresh squeezed lemon juice
1/4 tsp salt & pepper each
1/2 tsp garlic powder
1/2 cup cashew milk ( for raw make your own or use water instead )
**use organic when possible**


Blend all the ingredients in your blender or processor ( I used my Vitamix ) and purèe 
You can adjust the taste at this time if you wish for more of for example salt or lemon juice
Store in an air tight container in the fridge for up to approx 1 week

Hope you enjoy ! 

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