THE STROGANOFF OF YOUR DREAMS!

Made with an a surprise ingredient.

I wanna share a secret with you: My stroganoff that's a dream come true because it's made entirely from vegetables PLUS an umami bomb ingredient that you can use in multiple recipes and you are going bonkers over it guaranteed: So just watch the video and be amazed :)

Enough chitchat! Here is the recipe!

• FOR THE UMAMI BOMB CARAMELIZED ONION:
• 2 tablespoons of olive oil
• 2 large yellow onions, sliced
• 1/8 teaspoon of baking soda
• 5 tablespoons of water
• 1 tablespoon of balsamic vinega
• Salt to taste
• 1 1/2 teaspoon of white miso paste
• 1/4 cup of dry white wine
• STROGANOFF:
• 2 tablespoons of olive oil
• 500g of mushrooms, quartered
• 1/4 teaspoon of salt for the mushrooms
• 1 tablespoon of butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons of tomato puree
• Fresh thyme to taste
• 1 tablespoon of caramelized onions
• 1/3 cup of dry red wine, or cognac or dry white wine
• 1 1/2 cups of cooked and drained chickpeas
• 2 teaspoons of vegetable bullion
• Salt to taste
• Black pepper to taste
• 1/2 cup of UNSWEETENED vegan cream
• Fresh parsley for garnishing

Instructions

  • 1.
    MAKE THE UMAMI BOMB CARAMELIZED ONION:
  • 2.
    Add olive oil to a pot, over medium heat, when hot enough, add the sliced onions
  • 3.
    Sauté the onions for 5 minutes, then add 1/8 teaspoon of baking soda in 4 to 5 tablespoons of water, stir the onions to mix them with the baking soda solution; lower the heat, cover and allow the onions to cook.
  • 4.
    When the onions are ready and you see a brown fond on the bottom of the pot, add the dry white wine, stir until the wine disappears, then add the balsamic vinegar, the white miso paste, turn up the heat and allow it to caramelize a bit. Stir a bit more at this stage because you don't want the onions to burn.
  • 5.
    When the onions are dark brown, they are ready.
  • 6.
    Although the white miso paste is salty, the caramelized onions might need a bit more salt so adjust it according to your taste.
  • 7.
    MAKE THE STROGANOFF:
  • 8.
    On a pot, add olive oil, when it’s hot, add the quartered mushrooms,
  • 9.
    Add salt, stir and observe the mushrooms will look very dry but resist the temptation to add more oil, they will release water in a few minutes. Keep stirring until the water is gone, then sauté them until they are beautifully browned and have developed a caramelized rim around the edges.
  • 10.
    Do it in batches so the mushrooms caramelize better.
  • 11.
    Transfer the caramelized mushrooms to a bowl, reserve.
  • 12.
    Add butter to the same pot, add the diced onions. Sauté until lightly golden.
  • 13.
    Add tomato pure and in order to develop its umaminess sauté it for about 2 minutes, until it caramelizes,
  • 14.
    Add minced garlic, sauté for 50 seconds.
  • 15.
    Add the browned mushrooms
  • 16.
    Add fresh thyme
  • 17.
    Add the caramelized onions
  • 18.
    Once you see that beautiful brown fond forming on the bottom of the pot, deglaze the pot with cognac or dry white or dry red wine
  • 19.
    Add salt, black pepper, and vegetable bullion and water, then add cooked and drained chickpea, add more water if needed, lower the heat to low, cover and let it cook for about 10 minutes.
  • 20.
    Turn off the heat and add the vegan cream, stir for a few seconds, garnish it with some fresh parsley and serve it over a bed of rice, or mashed potatoes noodles.
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