VSG: Immune (Boost)
Vegan Brazilian Stroganoff
Vegan
Brazilian Stroganoff
SERVES: 6
PREP TIME: 65 MIN Gluten
Free (Option) | Soy Free
Ingredients:
1/2 tablespoon coconut oil
1 cup chopped carrots
1 cup fresh mushrooms, sliced
1/2 cup minced Italian parsley
1 1/2 cup Seitan, cut into
thin strips
2 cups marinara or tomato sauce
1 1/2 cup unsweetened coconut milk
1/2 cup unsweetened almond or soy
milk
2 tablespoons Vogue Cuisine Vegetable
Soup & Seasoning Base
1 teaspoon Agave syrup (optional)
Sea salt to taste
Rich in: Vitamin A, B Vitamins,
Vitamin C, Zinc, and Lauric Acid.
Variations:
a. Gluten Free
In place of seitan, use crumbled tempeh or
lentils (cooked to al dente in water).
b. Low Fat
Use 1/2 the recommended amount of coconut
milk.
Directions:
1. Add the coconut oil to
pan and bring to med-high heat. Add the carrots
and sauté for 5 min to caramelize sugars.
2. Using a 3 quart sauce
pan, combine the marinara sauce, coconut milk,
almond milk, minced Italian parsely, and vegetable
base powder. Bring to gentle boil. Add salt
to taste.
3. Add the sautéd
carrots, seitan, and sliced mushrooms into
the sauce mixture. Bring to boil again, then
cook on medium heat for add’l 10 min
stirring frequently. Then let simmer for another
5 minutes.
4. If mixture becomes too
thick, add a little more almond/ soy milk.
5. Add salt to taste. Serve
over a bed of rice.
[more on book pages 122-123]
Much
more from the VSG: Your Guide to
Functional Veganism
- Coconut
Fat:
Beat The Bugs and The Belly Fat learn
more
- Mushrooms:
Dollar for Dollar Champion! learn
more
- 3
More great tips
on this recipe's page
- Nutritional
Facts on every recipe's page
- Plus
Food Charts by Nutrition
on pages 226-260 so you can replace
or add an ingredient helping
you maximize nutrients for optimal health.
- So
whether you're a long-term vegan
or just trying to optimize your meals with
maximum nutrition, the VSG is a fun and
detailed guide.
- Visit:
The Vegan Survival Guide (amazon.com)
Please
share your thoughts and comments