Vegan Stroganoff

I'd never had stroganoff prior to going vegan and wasn't really sure what I was aiming for taste wise, but after looking through several traditional recipes it looked pretty simple and came out very tasty. I used white wine (here's a listing of vegan friendly wines) for that tangy flavor; you can choose to replace with sour cream alternative.

2 cups cream alternative or plain soy milk (I really like Mimic Creme it's creamy and soy free)
2-3 tbs arrowroot or cornstarch
3-4 cloves garlic minced
1 tsp salt
1/2 - 2/3 cup nutritional yeast (to taste)
2 tsp Dijon mustard
1/4 cup white wine or sour cream alternative
1 package meat substitute (beef traditionally, chicken works well too, you may also choose to forgo the faux meats and do mushrooms 1 package baby bellas cut into strips sautéed with the garlic in a little olive oil)
olive oil
1 box flat noodles ( I use De Boles organic eggless ribbon noodles)
Black pepper to taste
parmesan substitute (homemade recipe follows)

Begin by boiling the noodles according to package directions. In a medium sauce pot over medium low, whisk the arrowroot or cornstarch into the cold cream. Add in the salt, yeast, mustard and wine or sour cream. While that is thickening, in a skillet sauté the meat substitute or mushrooms with the oil and garlic. Watch your sauce, whisk often and don't let it get clumpy or burn. I like to let it get thick but you may take it off the heat at the desired consistency. Once your meat is browned or your mushrooms tender, take off heat. Drain noodles. To garnish, grind black pepper on top of dish and sprinkle parmesan.


To make parmesan;
1/4 cup white sesame seeds
1 tbs white miso
3 tbs nutritional yeast

You really need a coffee grinder or mini food processor to make this. It can be made in a regular food processor but you'll be grinding for a while. Process the sesame seeds till crumby but don't let it turn into tahini. Add in miso and yeast and process till all is incorporated and crumbly like parmesan.