Vegan Stroganoff
for Environment911.org
March 12, 2021

Traditional Beef Stroganoff gets a vegan twist with this all-mushroom version of the classic dish

There was a restaurant in my neighborhood that made a Chicken Stroganoff years ago, and I think that was the last time I had Stroganoff. I don’t enjoy beef, and tend to eat vegetarian, but the other day I saw a photo of Stroganoff and thought: I bet I can veganize this.

The results were even better than I imagined. Not only was it quick and super easy, but it was also hearty and filling—and I used a mix of mushrooms that I really enjoyed (I can’t wait to try it with seasonal ones like morels and chanterelles).

INGREDIENTS

- 2 tablespoons vegan butter
- 1 shallot, finely chopped
- 2 to 3 garlic cloves, minced
- 2 cups mushrooms, cleaned, chopped, variety of your choice
- 1/4 cup dry white wine
- 3/4 cup vegetable stock
- 2 tsp vegan Worcestershire sauce
- 2 tbsp flour
- Fresh thyme (or dried)
- 1/4 cup plain vegan yogurt or sour cream
- Salt and pepper
- 4 oz pasta, your choice, but a wide noodle is best (and make sure it doesn’t contain eggs if you're doing strictly vegan)
- 1 tbsp parsley, chopped

INSTRUCTIONS

Fill a large pot with salted water and bring to a boil. Add the pasta and cook until just al dente.

While the pasta is cooking, melt the vegan butter in a large skillet over medium heat. Add the shallot and sauté for a few minutes, then add the garlic, thyme and the mushrooms.
Continue cooking until the mushrooms have softened (5 minutess or more, depending on the type of mushrooms used).

Add the white wine and deglaze the pan, then simmer.
In a bowl, whisk the flour with the stock and Worcestershire sauce until smooth. Then add to the skillet gradually, whisking as you go until incorporated, and the sauce begins to thicken.
Remove from heat and let stand for a minute, and then add in the vegan yogurt or sour cream, salt and pepper, cooked pasta and stir together.

Season to taste (add more thyme or salt and pepper if needed), then plate and top with chopped parsley.

Makes 2 servings

Vegan Scallops
for Environment911.org
February 19, 2021

I’ve been wanting to make vegan scallops for a long time, and these turned out excellent. I combined a few recipes that I found online, using different tips and strategies from all of them.
If you’re a big seafood person and eat scallops, these are obviously not going to be exactly like the real deal, but you can enjoy them for what they are—delicious mushroom morsels!

These "scallops" would also be great in a variety of pasta dishes, so research some recipes online and see what you can create for your next Meat Free Monday!

Makes approximately 10 "Scallops"

"SCALLOP" INGREDIENTS

• 3 large king oyster mushrooms

• 3 tbsp Bragg’s Liquid Aminos (or low-sodium soy sauce)

• 1 tbsp miso paste

• 1/2 sheet nori

• 1 tsp olive oil

• 1/4 cup dry white wine

• 1 cup vegetable broth

• 2 tbsp vegan butter

• Thyme

PURPLE POTATO PURÉE INGREDIENTS

• 1 cup purple potatoes, peeled and diced into one-inch cubes

• Salt

• Non-dairy milk

• Olive oil or vegan butter

INSTRUCTIONS

For the marinade, heat up the vegetable broth in a shallow pan until hot but not boiling. Remove from heat and add in the soy sauce, nori, olive oil, white wine and miso paste. Stir until the miso is fully dissolved.

Clean off the king oyster mushrooms (I use a mushroom brush), and slice into approximately one-inch thick rounds. You should be able to get 3 to 4 "scallops" out of each mushroom. Discard the caps, or save them to slice up for a mushroom risotto or maybe a breakfast burrito with tofu.

Give the mushrooms a shallow cross-hatch with a sharp knife on each side—this will help them absorb the marinade better.

Put the mushrooms in a wide, container, spacing them evenly, and then pour the marinade over them. Leave them for an hour or two (or longer if you prefer), flipping them over occasionally making sure they’re getting evenly coated.

Heat a pot with slightly salted water and when it comes to a boil, place the cubed potatoes in. Watch while they boil, checking after 5 minutes to see if they can be pierced with a fork easily. It could take up to approximately 8 minutes, depending on the size of the cubes.

Drain the potatoes and return to the pot. Add a sprinkle of salt and a splash of non-dairy milk, then begin to mash with a potato masher. Add in some vegan butter or a bit of olive oil and keep mashing.
(You can decide the consistency of the potatoes. I like them lump-free and thicker so they are easier to spread on the plate and the scallops stick to them.)
Salt to taste. Cover, and set aside while making the scallops.

Once your "scallops" are marinated, take a frying pan (I use my cast iron) and place on medium heat. Then add the vegan butter until melted and sizzling, and place the scallops into the pan.
Fry for a few minutes on each side until they are golden.

Prepare plates with a spoonful of potatoes, swirled in an arch (this obviously isn’t necessary, but the presentation points are worth it!).
Place the "scallops" 3 or 4 to a plate and garnish with fresh thyme.