Vegetarian Mushroom Stroganoff

Dinner tonight was Vegetarian Mushroom Stroganoff, a recipe that Ward adapted from the Vegetarian Cook’s Bible. He decided to use soy milk rather than milk, which made the dish vegan. The recipe called for seitan, but we didn’t have any on hand, so he used textured soy protein chunks instead.

The mushroom sauce was delicious; I’m not particularly fond of the textured soy protein myself, so the next time, Ward will try it with firm tofu. Still, the dish was very good – I’ll post the recipe tomorrow.

The vegetarian among us, our daughter, was out at a play tonight … funny how things like that happen! But she had a plate of the stroganoff when she got back and enjoyed it.

The mushroom sauce that goes into the stroganoff takes about 45 minutes, so it’s not a fast dish, but it’s very flavorful. And adding seitan or textured soy protein or tofu is probably not even necessary, unless you’re looking to add protein to the dish; the mushroom sauce packs a very powerful taste punch and could definitely carry the dish on its own.