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. 

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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. 

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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

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