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Sunday, October 28, 2012

Vegan Mushroom 'Chick'n' Stroganoff

The picture does not do it justice, this turned out to be a really good. My husband was definitely a fan. I wanted to make something similar to a beef stroganoff we used to make with mushroom soup. Mushroom soup is not vegan so I substituted this with a mushroom "cream" sauce. I decided to cut up meatless chicken strips instead of using fake beef because I don't like fake beef but you could substitute it in if you prefer. Meatless chicken breast would be better but it was sold out. I get the President's Choice brand from the frozen meat section because it is priced much better than other brands and it tastes good.


  • 10 "chicken strips" baked according to the package
  • 1/2 large yellow onion or 1 medium onion
  • 2 cloves garlic, finely sliced
  • 3 T oil
  • 4 T flour
  • 1/2 vegetable stock cube
  • 1 cup almond milk (plain)
  • 3-4 servings of pasta, a long flat noodle is best
  • 1 package of mushrooms, roughly chopped
  • salt and pepper to taste
  • 5 fresh sage leaves (or ground sage to taste)
  • squirt of lemon
  • sprinkle of dried dill
  1. Bake the "chicken" according to package directions.
  2. Cook pasta according to package directions. Reserve 1 cup of starchy pasta water
  3. Add oil and flour to a small sauce pan, heat on medium and stir. Add 1/2 stock cube and combine. Slowly add the soy milk a little at a time. Stir well each time to avoid lumps. Continue to stir until thick then remove from heat.
  4. Add 3 T oil to a walk and heat on medium-high heat. Add onion and saute until limp. Add garlic, stir until browned. Add mushrooms and a pinch of salt. Once the mushrooms have reduced in size, add cream sauce, sage, salt, pepper, a squirt of lemon juice and the pasta water. Remove from heat.
  5. Chop up "chicken". Mix pasta and chicken into the sauce and serve. A sprinkle of dill over the dish serves as both a garnish and adds a nice flavour. Enjoy!

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