RECIPE UPDATE: this dish has been tested and revised and will be featured in the upcoming cookbook "Everyday Vegan Eats," by Zsu Dever.
I lied; this is not a "classic" stroganoff, since classic stroganoff contains no mushrooms. However, it has since (since classic times?) become so traditional to add 'shrooms to this dish, that it has come to be associated as a staple of it. Besides, who is to say that it is not part of the recipe, for that very reason. Sort of like new words in a dictionary. If "e.v.o.o." can be added by Webster, then you and I can subscribe mushrooms as part of a classic stroganoff .
Stroganoff is typically thin beef slices in a creamy, beefy sauce. It is also usually served over pasta, but it certainly does not have to be. I do not see the importance that beef (or substitutes thereof) can add to this dish; it is perfection all in its glorious mushroom-self. In fact, that broth that precludes the sauce, owes part of its glory to the mushrooms.
I call this "classic" not only because of the aforementioned pseudo-crisis, but because I used vegan commercial sour cream (replacing dairy sour cream). I have a recipe, Eggplant and Zucchini Stroganoff, that makes use of homemade cashew cream, so take a gander over yonder if that's what floats your boat.
The sauce is creamy and "beefy" without the unnecessary addition of meat.
A great Meatless Monday Meal for the newly initiated!
vegan sour cream, broth: $1.50
dijon, tomato paste, spices: $.75
Total to make 4 servings: