“Beef” Stroganoff vegan

Ok on a donc perdu 12 degrés en 1 jour, en même temps c’était un peu trop beau pour durer, donc c’est parti pour les petits plats mijotés qui réchauffent et qui font du bien. Oui c’est aussi ça l’automne, on laisse un peu les salades de coté pour manger des petits plats qui mijotent et qui grillent (oui parce que le four et le feu allumés des heures durant en été, c’est bof bof vue la chaleur !!!).

Ce « bœuf » stroganoff vegan est un plat comfort food à souhait

et qui fait partie de cette catégorie de plats encore meilleurs réchauffés. So we don't hesitate and we take the dose, the recipe is for 6-8 parts (according to the eaters), so you can keep it in the fridge or freezer.’ for the next time ! Beef stroganoff is a dish originating from Eastern countries., where there are so many cooks(e)what about versions, I had wanted to veganize this recipe for a long time, which I tasted a long time ago in Poland and the result was as I remembered it. !

Serve with green beans (the last of the season), or kasha (roasted buckwheat), or rice for a more “classic” version.

“Beef” Stroganoff vegan

POUR 6-8 PEOPLE

150 g of shredded soy protein
8 mushrooms of Paris
1 clove garlic
1 onion
15 cl of vegetable broth
20 cl of soy cream
1 tablespoon of tomato paste
2 bay leaves
1 tablespoon smoked paprika
1 flour
Olive oil
Salt and pepper

Rehydrate the soy proteins in the vegetable broth brought to a boil for 10 minutes.
During this time, chop the onion and put it in a casserole dish with the pressed garlic clove and a drizzle of olive oil. Fry over low heat 5 minutes stirring.
Cut the mushrooms into slices then add them to the casserole with the paprika.
Drain the soy proteins, keeping the broth, and add them to the casserole , bring back over high heat then add the flour. Mix well and add the broth, tomato paste and bay leaf then season.
Leave to simmer 30 minutes covered then add the cream. continue cooking 15 minutes under cover.