Simple & Hearty Veggie Stronganoff

Today, we are going to explore the delicious and comforting world of vegan/vegetarian stroganoff. But first, how about the way it feels knowing your delicious tacos from last Friday just saved the rainforests, water, food, and reduced greenhouse gasses!

Let’s keep the good feelings rolling!

Where was I?

Oh yes. Cowspiracy.

The documentary ended and my husband and I sat wide-eyed and silent on the couch. I don’t remember who spoke first, but I know we were both on the same page: we need to eat less meat!

Fired up and ready to save the world, we brainstormed how we would research some vegan/vegetarian recipes, and start to see meat the same way we see dessert: as a treat.

I got on Instagram, and started following vegan food accounts, some of my favorites being:

• @playitsvegan
• @veganfoodspace
• @bosh.tv

I had always loved to cook and had fun with recipe videos, but the new endeavor of eating with a cause had me more energized about cooking than ever before. I was always under the impression that eating vegan or vegetarian limited the amount of creativity you can have in the kitchen, when in reality, it takes the joy of cooking to a whole new level.

Now, don’t get me wrong, I didn’t transition flawlessly. I had yet to familiarize myself with cooking things like tofu, lentils, beans, chickpeas, etc. At times, I didn’t feel very full, I overcooked my lentils, or my bean burger took on the texture of mashed potatoes. As with anything in life, taking on something new does take practice.

I can remember feeling the conviction to maintain this diet, but wanting nothing more than to drive to Applebee’s and fill myself up on chicken wings. Oh, how easy it would be to revert to that, I would think. I doubted my ability to keep going.

To keep motivated, I follow a great deal of vegan accounts with focuses ranging from health, ethics, environment, and even humor. The camaraderie is definitely needed--as the kids say--to stay woke about the issues of animal agriculture, and the benefits of veganism.

So, if you’re in the same boat as I was--interested or having a desire to be vegan, but struggling to take or maintain those early steps--just remember to be gracious with yourself!

Many of my recipes still do incorporate things such as cheese. I am still making the complete transition myself. If you go carnivore to herbivore overnight, more power to you! But most of us don’t.

Just do your best to keep informed, find support, and have fun in the kitchen with these new recipes! Soon, you’ll forget about your old comfort food and find yourself craving a newfound, favorite vegan or vegetarian dish :) One of my newfound comfort foods, though there are many, is this mushroom, onion, and spinach veggie stroganoff.

This can be made over rice or noodles, depending on your preference. It's warm, filling, and yes, comforting.  

Simple & Hearty Veggie Stroganoff

Time: 20 minutes

Serves: 4

What you’ll need:

1 small white onion, diced

1, 8 oz container of mushrooms, your preference, sliced

1 cup packed, raw spinach

4 cups of cooked pasta (takes about 3 cups dry), your preference which kind

⅓ cup vegetable broth

⅓ cup, unsweetened plant milk

→ I ended up added a splash more of each of these

⅛ cup flour (I used whole wheat)

→ can add more for thickness

2 tsp onion powder (I ended up added more; I love onion powder)

1 tbsp olive oil

Salt and pepper to taste

Optional: parsley, fresh or dried (I cooked some fresh parsley in with the spinach)

What you’ll do:

1. Lightly salt and bring a medium-large pot of water to a boil; when boiling, add the noodles and cook until soft (approx. 10 min)
2. Add olive oil and garlic to a large pan, then add onions at a medium-high heat
3. Let onions cook for a couple minutes (I like them still a little crunchy), then add mushrooms and reduce heat to medium
4. Add onion powder, salt, and pepper, and stir in. You can always add more later to taste
5. Cook for about 5 minutes, or until mushrooms are soft, then add spinach. Toss well until spinach cooks down and wilts. I cooked in some diced parsley at this point, but you can also use it to garnish.
6. Add vegetable broth, plant milk, and flour, stirring and cooking for 3-5 minutes. Bring to a light boil, then let simmer for at least 5 minutes or to reach desired thickness; add more broth if you need to thin.
7. Add in noodles and toss around until noodles are well coated. Feel free to taste test and add more spices.