Updated: Aug 2, 2022
This plant based, vegan dish is a take on the classic beef stroganoff. It is a perfect shabbat dish, or an easy go to week night meal.
"Cheese and meat for Shabbat?!" Relax, Rabbi, this dish is made from a plant based product called impossible. It is certified universally kosher by the Orthodox union. The "cheese" in the sauce is certified kosher parve as well. Jewish kids of this world, rejoice. This recipe pairs the kid friendly "hamburger helper" aspect, with some more adult flavors, mushrooms and perfectly cooked shallots. It was an easy joy to make this and en even bigger joy to eat it.
(That Vegan Jew on Welfare may make money from advertised links. We have chosen affiliate programs that allow us to only promote what believe are good products. )
This recipe take 5 min prep time prep time, 25 minutes to cook, and serves 4 (Scroll down for the short version.)
Lets get started. The supplies needed are measuring cups, a medium size saucepan, a large saute pan, cooking spoon and a wire whisk. You will need the following ingredients; For the sauce, 2 tbs plant based vegan butter, 1 tbs flour, 1 cup non-dairy butter, and 1 cup of your favorite non dairy, certified kosher, cheese shreds. I have also used 6 slices of sliced non diary cheese. The results are the same. For the stroganoff, 1 pack vegan, kosher certified sausage, 1tbs vegan butter, 1 1/2 cup twirl pasta, 4 medium cloves garlic, 1 shallot, 1 6oz can mushrooms, 1 cup vegetable broth, and kosher sea salt to taste.
STEP 1 On medium high heat, melt the plant based butter in a small sauce pan. Add the flour to the melted butter. Whisk to combine.
STEP 2 Add your plant based cheese (I am using Follow Your Heart Cheddar Shreds). Whisk to combine.
Step 3 Add the non-dairy milk. Boil and then reduce to medium high heat, whisking to combine. The sauce should be bubbling as this causes the mixture to thicken. When sauce has reached a thick constancy, remove from heat.
Step 4 Finely chop the garlic and shallot. In a large saute pan, melt 1 tbs of butter, saute the mushrooms, garlic, and shallot. Add the pasta and vegetable broth. Add the sausage and cut into pieces with the spoon. Bring to a boil then reduce to medium high heat. Cover with a lid and cook for 8 minutes, removing the lid and stirring at 2-3 minute intervals. Remove from heat when cooked.
Step 5 Mix in the cheese sauce. Transfer to a serving dish and serve warm. Need a dish,
Check out Sur la Table's collection including a two piece set from Le Creuset.
Questions, comments, pictures? See the comments section below.
Use SNAP on Amazon. Right now Amazon is offering discounted memberships to prime. Enjoy all the benefits including video streaming and free audiobooks with your qualifying EBT or Medicare/Medicaid card. Click below to shop/sign up.
Kosher Parve Sausage Stroganoff
2 tablespoons plant based butter plus 1 tbs for sauteing
1 table all purpose flour
1 cup vegan cheddar cheese shreds
1 cup non-dairy milk
1 package vegan, certified kosher, sausage
1 6oz can mushrooms
1 1/2 cup twirl pasta
4 medium cloves garlic
1 cup vegetable broth
kosher sea salt to taste
In a small saucepan, melt the butter on medium high heat.
Add the flour and whisk to combine.
Add the cheese, let melt slightly, whisk to combine.
Add the milk, turn heat to high until the mixture starts to boil and bubble, then reduce to med high heat, whisking to combine until the sauce has reached a thick consistency.
Finely chop the garlic and shallot. In a large saute pan, melt 1 tbs of butter, saute the mushrooms, garlic, and shallot. Add the pasta and vegetable broth. Add the sausage and cut into pieces with the spoon. Bring to a boil then reduce to medium high heat. Cover with a lid and cook for 8 minutes, removing the lid and stirring at 2-3 minute intervals. Remove from heat when cooked.
Mix in the cheese sauce. Transfer to a serving dish and serve warm.
Share what you've made below.