đ± Soy Protein and Mushroom Stroganoff A reinvented classic that will surprise even the most devoted meat-lovers!
This vegetarian version of stroganoff is creamy, comforting, and full of flavor, made with textured soy protein and mushrooms. Itâs an excellent option for a special lunch or a quick and practical weeknight dinner.
âIâve always been a fan of beef stroganoff, so I tried this soy protein version with some skepticism... but I was completely surprised! The texture of the soy is very similar to meat, the sauce turned out super creamy, and the flavor with the mushrooms is spectacular. I didnât even miss the meat! Now I even make it at home when I want a lighter meal.â â Eduardo M., 36 years old, non-vegetarian
5/8/20241 min read
đ Ingredients:
1 cup textured soy protein (fine or medium)
1 tablespoon lemon juice
2 cups hot water
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon paprika (sweet or smoked)
1 tablespoon soy sauce
1/2 cup sliced mushrooms (canned or fresh)
2 tablespoons ketchup
1 tablespoon mustard
1/2 cup plant-based cream (soy, oat, or cashew cream)
Salt and pepper to taste
Chopped parsley for garnish
đ©âđł Instructions:
Hydrate the soy protein: In a bowl, mix the textured soy protein with hot water and lemon juice. Let it soak for 15 minutes. Then drain and squeeze well to remove excess water.
Sauté: In a skillet, heat the oil and sauté the onion until golden. Add the garlic and stir for 1 minute.
Season: Add the hydrated soy protein, paprika, and soy sauce. Sauté for about 5 minutes, stirring well to combine the flavors.
Add the ingredients: Stir in the mushrooms, ketchup, and mustard. Cook for another 3 minutes.
Finish the sauce: Add the plant-based cream, mix well, and cook for another 2 to 3 minutes. Adjust salt and pepper to taste.
Serve: Sprinkle with chopped parsley and serve with white rice and crispy potato sticks.