Comfort food has been my jam lately! This dish SO reminds me of the "Stuff on a Shingle" that my mom used to make us as kids ("Stuff" being code for another word..."). Except, mom served it on toast. I would call this dish closer to that than a stroganoff. But the taste was out of this world!
Poor Man's "Beef" Stroganoff
adapted from Gems from the Wheat State, pg. A35, contributor Margaret Greenfeather
1/2 medium onion, diced
3 garlic cloves, chopped
1/2 bag meatless crumbles (I used Kroger's Simply Truth brand)
1 cube no-beef bouillion, dissolved in 1/3 cup water
2/3 cup unbleached AP flour
1/3 tsp cracked black pepper
1/4 tsp red pepper flakes
1 container Tofutti Sour Cream
pasta of your choice
Prepare pasta according to package directions. Saute onions and garlic in vegan margarine. Add meatless crumbles to onion-garlic mixture and saute until heated through. Add dissolved no-beef bouillion and heat until warmed. Add flour with some water to the pan. Make sure to stir completely so no uncooked flour remains. Add seasonings and sour cream to pan. Serve hot over bed of pasta. Top with sliced green onions.
While it's not the most beautiful dish (remember when I said this book was full of brown-beige food?), it's absolutely delicious and would be fantastically filling and yummy in the winter.
Past Vegan MoFo posts on this day:
VMF 2012 Day 12: Stuff on Bread with Fancy Names
VMF 2011 Day 12: Survey Time!
VMF 2010 Day 12: Apple Pancakes with Passionfruit Tea-Infused Maple Syrup. Yup.