Vegan Eggplant Stroganoff
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 Medium Eggplant (Bite sized Pieces)
  • 1 Onion Peeled and Sliced)
  • 1 Garlic Clove (Minced)
  • 1 Lemon (Juiced)
  • 2 Tbsp Liquid Aminos
  • ½ Cup Red Wine
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Miso Paste
  • ½ tsp Black Pepper
  • ¼ tsp Ground Coriander
  • ¼ tsp Garlic Powder
  • ½ Cup Vegan Sour Cream
  • Fresh Parsley (Garnish)
  • Fettuccine or other Pasta (Gluten Free if desired)
Instructions
  1. Wash and prepare all fresh produce. You can peel the eggplant completely if you do not like the skin.
  2. Begin to cook your pasta, as per the directions on the package.
  3. Meanwhile, In a deep frying pan or Dutch oven, sauté the garlic and onion with a little olive oil over medium heat. Stir occasionally until fragrant, approx. 3 minutes.
  4. Add the eggplant pieces, dry spices, and lemon juice. Continue to cook (stirring occasionally) for 5-7 more minutes, or until the eggplant has reduced in size and let out some of its liquid.
  5. Reduce the heat to low and add the miso paste, nutritional yeast and wine. Stir to combine. Then, cook an additional 2 minutes.
  6. Next, add the vegan sour cream and combine.
  7. Finally, spoon over the pasta and garnish with fresh parsley.
  8. Serve and Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-eggplant-stroganoff/