Friday, March 30, 2007
The kids wanted baked potatoes, so I decided to use up the mushrooms and make some stroganoff-style gravy to go with. Served it with my own (slightly overcooked)"blend" of mixed veggies: edamame soy beans, baby carrots and few green beans left from last weeks trip to the produce market (all rescued from the depths of the fridge).
Insanely quick and easy and quite yummy.
2 cups button mushrooms cut into large chunks
4 cloves garlic
1/2 small onion
pinch of powdered sage
4 tablespoons vegan margarine
2 cups water
1/2 cup white wine
2 vegetarian "beef" bullion cubes
- - or: 1 Tbsp. vegetarian "beef"-style broth powder
1 Tb. cornstarch
1/4 cup water
1 cup vegan sour cream
Melt margarine in a large pot. Add mushrooms, garlic, onion, salt, pepper and sage and saute until soft. Add 2 cups water, wine and bullion cubes to the mixture. Cook covered on medium heat for 20 minutes.
Mix water and cornstarch, add to mushroom and broth mixture. Bring to simmer or low boil and stir until thick. Add vegan sour cream to the mixture and cook for 5 more minutes on low heat.
Serve over noodles or rice (or a potato if you want!).
Much better than SOME "clean-out-the-fridge" meals I've come up with, at least according to the kids...