We're moving right along with our VeganMoFo theme this week with our Trashy Tuesday segment. I was in my first year of college when Desperate Housewives came out. I had been too busy with selecting the major that would impact my entire life, meeting my best friends, playing softball and you know, doing that classes thing to actually start watching it when it first came out. Luckily my mom taped it (I'm not sure if we had DVR back then), so I got my taste of Wisteria Lane over summer break.
My absolute favorite character was the seemingly perfect, but utterly neurotic Bree Van de Kamp. How could you not love the completely uptight, straight-laced, dinner is at 5 p.m. sharp and if you miss it I might gouge your eyes out with my perfectly done nails and our wedding silverware attitude?
Sure, she ended up going a bit psycho, who wouldn't under such stress? She was the perfectionist of all perfectionists. And that's why I'm dedicating this Trashy Tuesday to Desperate Housewives. Because I can't even begin to imagine all the home-cooked, straight-outta-Betty-Crocker meals Ms. Van de Kamp cooked up for that family.
I've been having a craving for a while, expedited by one of my friends asking for a recipe for it, so I decided it was time to experiment with my own vegan "beef" stroganoff. This is chock full of mushrooms and all that other awesome ooey-gooeyness you remember about the classic dish. Now, it might not be a healthier version, but it is cruelty free!
Vegan beef stroganoff
16 ounces baby bella mushrooms, cut into quarter-pieces
1 large onion, diced
1 garlic clove, minced
1 1/2 cups "beef" broth (I used Edward & Sons Not Beef bouillon cubes to make this up)
1 cup vegan mushroom gravy (I used a generic store brand that was animal-product free)
1 cup vegan sour cream
1/4 cup all-purpose flour
1 tsp salt
2 tsp black ground pepper
1/4 cup balsamic vinegar
10 ounces wide noodles (my local grocery store has a completely egg-free, not just yolk-free, egg noodle style noodle)
In a small pot, boil water and cook your pasta per instructions, set aside once fully cooked and drained. Cut mushrooms into quarter pieces, dice onion and garlic and cook on medium heat in a skillet with the balsamic vinegar, until almost tender (about 15 minutes). Remove from skillet and set aside.
In the same skillet (you want all that yummy flavoring), cook vegan beef broth on high. Reduce heat to medium and stir in flour with a whisk until completely blended. Stir in vegan sour cream, gravy, salt and pepper. Once combined, turn off heat and stir in mushroom mix from earlier. Serve over your favorite noodle (make it authentic by finding an eggless "egg" style noodle!)
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