Sometimes the craving for tangy and creamy pasta needs to be indulged. This plant-based stroganoff will excite your taste buds and satisfy your craving for rich comfort food without adding dairy and meat. The mushrooms and soy curls give this dish such a meaty texture its sure to please those transitioning from a standard American diet.
Slice the bell peppers into strips. Cut the strips in half, if desired. Drizzle with avocado or other high heat oil and a sprinkle of salt. Toss to distribute the oil and spread into a single layer on a baking sheet. Roast at 425 degrees, stirring occasionally, until edges are charred, about 30-35 minutes. Set aside.
Cook pasta according to instructions on the package.
In a heat safe bowl, cover the soy curls with boiling water. Let them sit for ten minutes. Drain and set aside.
Mix together the Silk Heavy Cream, worcestershire sauce, tahini, soy sauce, dijon mustard, smoked paprika, onion powder, garlic, white pepper, thyme leaves. Be sure to use gluten-free soy sauce if you want to make it gluten free.
Finely dice shallot. Slice mushrooms. Saute shallot and mushrooms in a teaspoon of avocado oil over medium heat until shallots are beginning to brown and mushrooms are soft. Add the soy curls and stroganoff sauce. Saute all together until the mixture starts to bubble.
Melt the earth balance and add the flour to the earth balance to make a roux. Add to the bubbling stroganoff. Cook for about 5 minutes over medium heat until the sauce is thickened and the flour has cooked in and isn’t noticeable when you taste it.
Toss the stroganoff sauce with the pasta. Add the lemon juice and stir through. Serve topped with the roasted bell pepper.
Ingredients
Directions
Slice the bell peppers into strips. Cut the strips in half, if desired. Drizzle with avocado or other high heat oil and a sprinkle of salt. Toss to distribute the oil and spread into a single layer on a baking sheet. Roast at 425 degrees, stirring occasionally, until edges are charred, about 30-35 minutes. Set aside.
Cook pasta according to instructions on the package.
In a heat safe bowl, cover the soy curls with boiling water. Let them sit for ten minutes. Drain and set aside.
Mix together the Silk Heavy Cream, worcestershire sauce, tahini, soy sauce, dijon mustard, smoked paprika, onion powder, garlic, white pepper, thyme leaves. Be sure to use gluten-free soy sauce if you want to make it gluten free.
Finely dice shallot. Slice mushrooms. Saute shallot and mushrooms in a teaspoon of avocado oil over medium heat until shallots are beginning to brown and mushrooms are soft. Add the soy curls and stroganoff sauce. Saute all together until the mixture starts to bubble.
Melt the earth balance and add the flour to the earth balance to make a roux. Add to the bubbling stroganoff. Cook for about 5 minutes over medium heat until the sauce is thickened and the flour has cooked in and isn’t noticeable when you taste it.
Toss the stroganoff sauce with the pasta. Add the lemon juice and stir through. Serve topped with the roasted bell pepper.