Stroganoff is a dish of sautéed pieces of beef served in a sauce with smetana (a dairy product similar to sour cream). The dish originated in Russia in the mid 19th century and has become popular all over the world with variations of all kind.
This Stroganoff recipe uses vegan chicken strips in place of beef while the sauce is made of espresso coffee and tomato sauce. For being such an unusual combination, it works magic!
- 250 g vegan chicken strips
- 10 medium-sized mushrooms
- 1 red onion
- 1 garlic clove
- 2 tablespoons coconut butter
- 3 tablespoons soy cream
- 1 cup coffee
- ¼ cup white wine
- 4 tablespoons basil tomato sauce
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 2 tablespoons whole wheat flour
- Salt, pepper, and Cayenne to taste
- A few fresh parsley leaves, to decorate
Start doing all the chopping first: peel and roughly chop the red onion, peel and thinly slice the garlic. Rinse and slice the mushrooms. In a bowl, mix whole wheat flour with salt and pepper. Evenly coat the vegan strips in the seasoned flour.
In a large skillet, melt a tablespoon of coconut butter over a low heat. Add the vegan chicken strips and cook for 1 minute. Add the chopped onion and garlic, with another tablespoon of coconut butter. Cook for a couple of minutes and then add the mushrooms and pour the white wine. Bring to the boil and cook for 1 minute.
Add the thyme, paprika, and Cayenne. Adjust with salt and pepper, to taste. Incorporate tomato sauce.
Prepare a cup of coffee (I used a traditional Italian Moka coffee maker, but you can use the type of coffee you prefer if you like it lighter). Pour the coffee into the skillet and let cook for 2-3 minutes. Add the soy cream, bring to the boil again and cook for 1 minute. Turn off the heat and set aside to cool for 1 minute. Adjust with Cayenne, salt, and pepper again before transferring to the serving plates. Top with a few fresh parsley leaves.
Enjoy and prepare for seconds!