Vegan TVP and Mushroom Stroganoff Recipe

TVP Chucks and Mushroom Stroganoff

Serves 4

  • 2 tablespoons corn starch
  • 3 tablespoons Braggs Amino Acids plus a little soy sauce
  • 1 1/3 cups left over liquid from TVP hydration
  • 1/2 teaspoon garlic granules
  • 2 tablespoons tahini
  • 2 teaspoons olive oil
  • 2 cups thinly sliced yellow onions
  • 4 cloves garlic, minced or pressed
  • 3 cups sliced fresh mushrooms
  • 2 cups cut up TVP chunks (soak TVP in 2 1/3 cups of water to rehydrate them for about 20 minutes (use the left over liquid for the gravy)
  • sea salt and ground black pepper, to taste
  • whole wheat noodles

Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the TVP liquid and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini. Cover the saucepan and set aside.

Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.

Add the mushrooms and cook, stirring often, for 5 to 7 minutes.

Stir the TVP pieces and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the TVP is heated through.

Season the stroganoff with ground pepper. Serve at once whole wheat noodles.

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3 Comments (+add yours?)

  1. Trackback: Best recipes from around the web » Vegan TVP and Mushroom Stroganoff Recipe
  2. mihl
    Sep 23, 2008 @ 15:17:27

    Wow, I must make this, it looks very tasty!

    Reply

  3. Shon Lawhon
    Sep 23, 2008 @ 19:37:23

    This is the meal that you will always carry with you. As you grow up, Someday you will find yourself on a trip far from home and still somehow be able to smell and taste every bite in your fondest memories. Anctiously waiting to get home to Mom’s cookin and Dad’s favorite dish. Home Style Goodness.

    Reply

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