Vegan Mushroom Stroganoff
While mushroom stroganoff might not be the first thing that comes to mind as a vegan dish for a Thanksgiving dinner, it actually is a meaty, flavorful entree with many of the traditional Thanksgiving flavors. The base of this recipe is a creamy mushroom-based broth similar to what we might see in a traditional green bean casserole. The dish also contains many of the familiar herbs that we associate with turkey and stuffing, such as thyme, sage, and parsley. While the original recipe calls for dried herbs, I opted for the fresh variety for the holiday dinner. These herbs are readily available in most grocery stores and are easy to rinse, mince, and add to the dish.
The original recipe also called for a “beefless” broth or vegetable broth, but I found a mushroom broth made by Pacific at Whole Foods. This has more of a deep, rich flavor than a vegetable broth, and I felt it worked perfectly to make the creamy mushroom soup base. Speaking of creamy, while adding vegan sour cream to the broth is optional, I think it really helps to complete the dish. I found an easy vegan sour cream recipe on the Ohsheglows blog.