Friday, July 27, 2012
Meaty Mushroom Stroganoff
Dr. McDougall has been a strong supporter of the vegan diet since the 1970's, and he believes it is vital to a healthy lifestyle. I love his vegan soup cups -- they are perfect for traveling. I also love his Quick and Easy Cookbook. It's like all the comfort foods you love the most, veganized.
Here is the one I made the other day and it was delicious. It was even better the next day as leftovers!
1 pound uncooked fettuccine
1/3 cup water
1 large onion, chopped
1 pound sliced fresh mushrooms
1 8-ounce package Beyond Roast Beeg, thawed and sliced
dash of cayenne pepper
2 tablespoons soy sauce
1 cup soy milk
1 cup vegetable brother
2 tablespoons cornstarch mixed in 1/4 cup cold water
Cook the fettuccine according to package. Drain and Rinse.
Meanwhile, place the water and onion in a large nonstick frying pan and cook for 2 to 3 minutes. Add the mushrooms and cook until they are slightly limp. Add the remaining ingredients, except for the cornstarch mixture. Mix. Cover and cook over low heat for 20 minutes, stirring occasionally. Add the cornstarch mixture to the pan, cook, and stir until thickened.
Serve over fettuccine.
(I used spinach fettuccine and it was delicious!)