This recipe is one I created in 2009, when I was a vegetarian.
This is a vegetarian alternative to beef stroganoff that I made up as I shopped. It is not vegan, however, as I used plain yogurt. The beef version that I learned to make uses sour cream. I thought yogurt was at least a little healthier. Here's what I ended up with:
2 medium onions, peeled and chopped
1 tbl olive oil
8 medium to large portabella caps, chopped into bite-size pieces
garlic powder, sea salt & black pepper to taste
Broth from 1 1/2 tbl "Better than Boullion" vegetarian base, dissolved in 1 quart of water
1 tbl cornstarch, dissolved in 1/4 c. water
1 cup plain yogurt
1 16-ounce bag farfalle pasta or other non-egg pasta as preferred - cooked, drained & rinsed
Brown onions in olive oil until they begin to carmelize. Add mushroom caps and stir. Add garlic, sea salt & black pepper. Cook over medium-high heat, stirring regularly for about 5 minutes. Stir in broth mixture. Bring to a boil. Stir in cornstarch mixture. Return to boil, then reduce to a simmer for a few minutes until thickened. Stir in yogurt just prior to serving. Serve over pasta.
This is a vegetarian alternative to beef stroganoff that I made up as I shopped. It is not vegan, however, as I used plain yogurt. The beef version that I learned to make uses sour cream. I thought yogurt was at least a little healthier. Here's what I ended up with:
2 medium onions, peeled and chopped
1 tbl olive oil
8 medium to large portabella caps, chopped into bite-size pieces
garlic powder, sea salt & black pepper to taste
Broth from 1 1/2 tbl "Better than Boullion" vegetarian base, dissolved in 1 quart of water
1 tbl cornstarch, dissolved in 1/4 c. water
1 cup plain yogurt
1 16-ounce bag farfalle pasta or other non-egg pasta as preferred - cooked, drained & rinsed
Brown onions in olive oil until they begin to carmelize. Add mushroom caps and stir. Add garlic, sea salt & black pepper. Cook over medium-high heat, stirring regularly for about 5 minutes. Stir in broth mixture. Bring to a boil. Stir in cornstarch mixture. Return to boil, then reduce to a simmer for a few minutes until thickened. Stir in yogurt just prior to serving. Serve over pasta.
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