stroganoff burrito

  

Overview

Time: 30 minutes
Dishes: large skillet, baking sheet, oven

Hello, hello Dear Readers!

As easy and fast as it is to make meatless, vegetarian and vegan Stroganoff (an excellent recipe is in Everyday Vegan Eats), I was ready to see if there was an even faster and easier way to make it. Instead of preparing pasta, I decided to roll it in a burrito.

Firstly, the Stroganoff is great - well-seasoned and flavorful. It is not as saucy as if making it for pasta, but, instead, it is perfect for filling a burrito. After rolling the filling in a warm tortilla (warmed so it does not break), I broiled it until the tortilla was crisp. 

The sauce is seasoned easily with my Easy Savory Broth Mix and a bit of Dijon mustard. The all-important vegan sour cream is added at the end, with the heat off. About 10 ingredients and lunch was ready in less than 30 minutes. 

The burrito was an excellent way to prepare this. I sautéed some Brussels sprouts on the side (another recipe in EVE) and served it with sliced apples. 

It was fast, filling and delicious. Note that this serves only 2 or 3 in large fajita-sized burritos. That is the way with mushrooms - it looks like a ton going into the pan and then you wonder where it all went when it comes time to fill a tortilla. Worth it, though. Very tasty. 

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Gather ingredients.
• Heat the pan and add the mushrooms as they are sliced.
• Chop the onion, pepper and garlic and add as they are ready.
• Cook on high and only stir when needed to allow the mushrooms to release their liquid and brown instead of steam.
• Be sure to turn the heat off before adding sour cream.
• Preheat broiler before adding the sour cream. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Stroganoff Burrito

www.ZsusVeganPantry.com

Makes 2 to 3 servings 

easy

1. Mushroom: Add the oil to a large skillet, over high heat. Add the mushrooms, bell pepper, onion and garlic. Season with salt. Cook until the mushrooms are golden and the pan is almost dry, about 10-15 minutes. Stir only as needed. 

1 teaspoon olive oil

1 1/2 pounds mushrooms (button, crimini, portobello, oyster), sliced

1 small pepper, diced

1/2 small onion, diced

4 garlic cloves, minced

2. Seasoning: Add the broth mix, mustard, and tomato paste to the Mushrooms. Mix well. Cook for 1 minute. 

1 tablespoons Easy Savory Broth mix

2 teaspoons Dijon mustard

2 teaspoons tomato paste 

3. Sour Cream: Turn off the heat. Preheat the broiler. Add the sour cream to the Mushrooms. Mix well. Season with salt and black pepper.

1/2 cup vegan sour cream

4. Broil: Warm the tortillas over the stove burner or microwave for 10 seconds. Fill the tortillas with the Mushrooms. Roll and place on a baking sheet. Spray with oil and broil until golden, about 3 minutes. Serve. 

2 or 3 large burrito-size tortillas 

Oil spray

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

kettle goulash

  

Overview

Time: 30 minutes
Dishes: large pot 

Hello, hello Dear Readers!

Although no kettle required, real Hungarian Goulash is slightly thick, but not from flour; it is thick from paprika and the starch from the potato. In fact, there is six tablespoons of paprika in this meatless, vegetarian and vegan soup. It was really scrumptious and so easy to make! 

Kettle Goulash differs from regular Goulash in thickness. Regular Goulash is more soupy and Kettle Goulash is thicker - whether that is because of the method of cooking (kettle on an open fire evaporates liquid faster) or because of the mounds of paprika that is poured on the meat even before any liquid is added, I am not sure. However, I do know that I like this version a lot! If you like it soupier, add more water and serve with pasta.

I used Gardein beefless tips this time, but both my son and I think it would be better with seitan. Our husbands, however, thought it was great as is - so there you have it - a matter of opinion, again. 

I made this the old-fashioned way, where the onion is first cooked a little and then the protein is added and shrouded in paprika. It is not stirred but is covered and cooked for 5 minutes. Then the broth is added along with the vegetables, stirred well, and simmered. 

I highly recommend trying this soup! Serve with some crusty bread and garlicky greens; it is very filling and delicious, not to mention crazy easy to make.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Chop the onions and garlic.
• Chop the seitan (or use beefless tips; do not thaw) while the onion cooks.
• Cover to cook the protein and paprika together.
• Chop the vegetable while the protein cooks.

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly.)

Goulash

www.ZsusVeganPantry.com

Makes 4 to 6 servings 

easy

1. Onion Base: Add the oil to a large pot over medium heat. Add the onion and garlic. Cook for 4 minutes, until the onion is golden. 

3 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

2. Protein: Add the Gardein or seitan on top of the Onion Base. Add the paprika evenly. Do not stir. Cover and cook for 5 minutes. 

4 cups frozen Gardein beefless tips or diced Easy Simple Seitan (Fall 2020) 

6 tablespoons Hungarian paprika

3. Vegetables: Add the potato, celery, carrot, pepper, tomato paste and vegetable broth. Stir well. Season to taste with salt and pepper. Bring to boil and reduce to a medium simmer. Cook for 15 minutes, or until the potatoes are tender.  

2 large Russet potatoes (20 ounces total), peeled and diced into 1/2-inch cubes

2 celery ribs, sliced

1 medium carrots, sliced 

1 medium bell pepper, seeded and chopped

1 tablespoon tomato paste

4 cups vegetable broth

4. Serve: Season to taste and serve with crusty bread. 

© 2020 Copyright Zsu Dever. All rights reserved.

Pint It!