Plant-Based Steak Stroganoff

Serving Size 4

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

  • 1 package Plantspired Steak 
  • 2 cups noodles 
  • 16 oz fresh mushrooms, sliced
  • 1/2 yellow onion, diced
  • 4 cloves garlic
  • 1 Tbs soy sauce
  • 1 Tbs Worcestershire sauce
  • 2 tsp thyme
  • 1 tsp rosemary
  • 1/2 cup white wine ((you can sub veg broth if needed))
  • 1 cup Tofu Sour Cream (below)

Tofu Sour Cream

  • 1 package Nasoya Silken Tofu 
  • 1/4 cup lemon juice
  • 2 Tbs red wine vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp salt

Preparation

  1. Make the Tofu Sour Cream by draining the tofu and adding all the sour cream ingredients to a blender. Be sure to stop and scrape down the sides occasionally. If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency.
  2. Meanwhile, saute the onion and garlic in a few tablespoons of water or veggie broth until softened
  3. Stir in fresh mushrooms and Plantspired Steak. Allow mushrooms to cook down.
  4. Add soy sauce, worcestershire, wine, and seasonings and continue simmering until sauce is reduced.
  5. Stir in 1 cup of the sour cream and mix. Set aside.
  6. Cook noodles according to package instructions.
  7. Drain noodles and top with the sour cream/mushroom sauce.

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