TVP, Mushroom, and White Wine Stroganoff
Vegetable broth may be used in place of the white wine. Serve this stroganoff over noodles, rice, pasta, or baked potatoes.
INGREDIENTS | SERVES 4
- ¾ cup TVP
- ¾ cup hot water or vegetable broth
- 1½ cups sliced mushrooms
- 1 onion, diced
- 2 tablespoons vegan margarine
- ½ cup white wine
- ½ teaspoon sage
- ½ teaspoon parsley
- ½ teaspoon garlic powder
- 1 tablespoon flour
- 2 cups soy milk
- ½ cup nondairy sour cream
- 2 teaspoons Dijon mustard
- Salt and pepper, to taste
Rehydrate TVP in hot water or vegetable broth and drain any excess moisture.
Heat the mushrooms and onions in vegan margarine for just a minute or 2, then add white wine, sage, parsley, and garlic powder and simmer until soft, about 3–4 more minutes, over medium-low heat.
Add flour and stir constantly until pasty and thick. Slowly add soy milk, whisking to combine. Heat until thick and creamy.
Stir in sour cream and Dijon mustard, and season generously with salt and pepper.
PER SERVING
Calories: 293 | Fat: 64g | Sodium: 334mg | Fiber: 4g | Protein: 15g
Mix and Match
Instead of plain TVP, make a batch of Italian “meatballs” to smother in stroganoff sauce and top off a plate of noodles.
