Hey there my fellow foodies! I hope you’re all doing well and ready for some amazing vegan and beef recipes that will make your taste buds explode with flavor. As you know, I’m always on the lookout for the best and most delicious recipes out there, and today I’ve got two fantastic ones to share with you.
First up, let’s talk about vegan cooking. Now, some people might be hesitant to try vegan recipes because they think they’ll taste bland or boring, but let me tell you, that is definitely not the case. In fact, I’ve got 110 vegan ideas right here that will prove just how flavorful and satisfying vegan cooking can be.
Now, I know what you’re thinking. “110 recipes? That’s overwhelming!” But don’t worry, because I’ve got one in mind that’s super easy and delicious. It’s a vegan mushroom stroganoff that you’ll want to make again and again.
To start, you’ll need:
– 1 pound of your favorite pasta (I like using fettuccine)
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 pound of mushrooms, sliced (I like using portobello for their meaty taste and texture)
– 2 cups of vegetable broth
– 1 cup of non-dairy sour cream (you can find this at most grocery stores)
– 2 tbsp of cornstarch
– Salt and pepper to taste
– Parsley for garnish
Start by cooking your pasta according to the instructions on the package. While that’s cooking, sauté your onion and garlic in a large pan until the onion is translucent. Then add your mushrooms and continue to sauté until they’re cooked through.
Next, add your vegetable broth to the pan and let it simmer for a few minutes. In a separate bowl, mix together your non-dairy sour cream and cornstarch until it’s well combined. Add this mixture to the pan with your mushrooms and stir until it thickens.
Once your pasta is cooked, drain it and add it to the pan with the mushroom sauce. Stir until everything is well combined and the pasta is coated in the sauce. Season with salt and pepper to taste.
Garnish with parsley and enjoy!
Now, let’s talk beef. Who doesn’t love a good hearty beef stew? It’s comfort food at its finest. And lucky for you, I’ve got an easy beef and portobello mushroom stew recipe that will warm you up on even the coldest of days.
You’ll need:
– 1 1/2 pounds of stew beef, cut into bite-sized pieces
– 2 tbsp of olive oil
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 carrots, peeled and chopped
– 4 celery stalks, chopped
– 2 cups of beef broth
– 1 cup of red wine
– 1 can of diced tomatoes
– 1 tbsp of tomato paste
– 2 springs of thyme
– 2 bay leaves
– 1 pound of portobello mushrooms, sliced
– Salt and pepper to taste
Start by heating your olive oil in a large pot over medium-high heat. When the oil is hot, add your beef and brown on all sides. Once it’s browned, remove it from the pot and set it aside.
In the same pot, add your onion, garlic, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent. Then add your beef broth, red wine, diced tomatoes, tomato paste, thyme, and bay leaves. Bring everything to a boil, then reduce to a simmer and let it cook for about an hour.
After an hour, add your portobello mushrooms and let it cook for another 30 minutes. Season with salt and pepper to taste.
Serve hot with some crusty bread for sopping up all that delicious gravy.
Now, I know some of you might be thinking, “But what about a video tutorial?” Well, I’ve got you covered there too. Check out this awesome vegan mushroom stroganoff recipe tutorial on YouTube:
[insert YouTube video here]
And if you’re looking to up your cooking game even more, I highly recommend getting a good quality chef’s knife. It will make all the difference in your prep work. I personally love this one on Amazon:
[insert image of chef’s knife with alt tag “chef’s knife” and link “https://amzn.to/3lr1RSn”]
So there you have it, two amazing recipes that are sure to satisfy any appetite. Whether you’re a vegan or a meat-eater, these dishes will hit the spot. Happy cooking!
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