Before I became a vegetarian 15 years ago, I wasn’t a big fan of beef. ?Didn’t really care for the taste. ?So, why now as a vegetarian would I create a meal with fake beef? ?Curiosity, I suppose. ?I wanted to know if Gardein’s Home Style Beefless Tips compared to the real deal.??Thankfully so, it doesn’t. ?However, it does have a nice texture and flavor that enhances the dish.
1 package Gardein Home Style Beefless Tips
8 oz. your choice of mushrooms, sliced (crimini, shiitake, etc.)
1/2 large yellow onion, chopped
2 large cloves garlic, diced
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh thyme, chopped
salt & pepper to taste
2 Tbsp. Earth Balance (butter)
1/2 c. vegetable broth
2 Tbsp. & 1/2 c. almond milk
3 Tbsp. flour of choice (I used vital wheat gluten flour)
1 cup vegan sour cream
1/4 cup white wine
4 servings (about 1/2 package) pasta of choice (I happened to use a rice noodle I had on hand, but a?linguine?or mini penne would work)
Handful of chives, chopped
1) Prepare pasta according to directions.
2) In 2 Tbsp. Earth Balance, saute garlic & onion 1-2 minutes. ?Add mushroom, saute another 3 minutes. ?Season with salt & pepper to taste. ?Reduce heat to low to keep warm.
?3) In another pan, add 2 Tbsp. almond milk over medium-high heat. ?Add flour one tablespoons at a time, whisking constantly. ?Whisk until you have a thick mixture and is starting to brown. ?Add remaining almond milk, wine, vegetable broth, sour cream, basil, and thyme. ?Bring to a boil and allow mixture to thicken. ?Add mushroom mixture and Gardein beefless tips. ?Season again with salt & pepper to taste. ?Let simmer about five minutes or so, long enough for the beefless tips to thaw and warm.
4) Place pasta on dish. ?Ladle sauce over pasta and garnish with chives. ?Enjoy!! ?Serves 4
I found this dish to be light, just creamy enough, and full of flavor. ?It was a hit with the family!
Enjoy the weekend!
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