AFC Impossible Stroganoff


Hungarian Italian French influences in this AFC PRIVATE RESERVE deconstructed stroganoff from my Russian heart with love. Where are the noodles? The stroganoff is the meat. What you put it over is your choice. This time I used rice. Maybe next time will be pasta or mashed potatoes.

Hey Russia, hope you don’t mind that I integrated your famous dish! Don’t forget, I’m a little bit Russian!

Serves 4 Mains

Jasmine Rice:

2 c. water

1 t. ADOBO seasoning

1 t. SPICE TIME Imitation Chicken Bouillon

1 t. smoked paprika

fresh grind black pepper to taste

1 T. extra virgin olive oil

1-1/2 c. Jasmine rice, rinsed

1 t. dried basil

1 t. dried tarragon

1- In medium saucepan place water, ADOBO, SPICE TIME, smoked paprika, black pepper, olive oil. Stir.

2- Bring to boil, add rinsed rice, stir, return to boil.

3- Reduce heat to low, cover and cook 10 minutes.

4- Add basil and tarragon, stir well to distribute evenly, cover and cook 5 minutes longer.

5- Remove from heat and fluff with utensil.


12 oz. non-dairy BETTER THAN SOUR CREAM by Tofutti

1/4 c. non-dairy creamer for savory sauces – I used SILK CREAMY CASHEW MILK (25 calories per serving)

1 t. smoked paprika

1 t. sweet Hungarian paprika

1 t. dried basil

light sprinkle red cayenne pepper

light sprinkle ground allspice

1/2 t. granulated sugar

salt to taste

fresh grind black pepper

2 T. margarine – I used EARTH BALANCE Pressed Avocado Oil Spread

1- In small saucepan combine all sauce ingredients. Stir well and cook on low heat till hot and margarine melts.

2- Adjust for salt and pepper and set aside.

IMPOSSIBLE Meat And Veggie Skillet

2 T. extra virgin olive oil

2-1/2 c. diced yellow onion, 1/2 inch squares (discard tough outer petals)

1/2 t. salt


1/3-1/2 lb. fresh zucchini – cut off ends, cut crosswise into 4, 1-1/2 inch long segments, stand each segment on cut end and cut downwards into 1/4 inch thick planks, stack a few at a time and cut into 1/4 inch sticks

2 T. sm. capers, drained

1/3 c. pitted Kalamata olives, coarsely cut

2 c. red grape tomatoes, cut in half from end to end

1/4 c. pine nuts – roasted or plain

2 T. sweet Hungarian paprika or more to taste

1 t. dried oregano

1/2 t. ground allspice

1 t. ADOBO seasoning plus to taste

fresh grind black pepper to taste

1- In extra large skillet, over medium heat, melt olive oil. Add onion and salt and sauté till nearly soft.

2- Add IMPOSSIBLE meat, breaking apart in pan with fork. Pan- fry till most of pink disappears.

3- Add zucchini sticks, capers, chopped olives . Stir and cook till zucchini is tender-crisp.

4- Add remaining of skillet ingredients, stirring after each addition and continue to cook ON LOW HEAT till zucchini finishes cooking.

5- Adjust for salt and pepper, remove from heat and set aside.

Added ingredients for garnish:

fresh sliced basil

extra virgin olive oil drizzle

fresh grind black pepper


1- Reheat rice, skillet meat/veggies, and sauce.

2- Plate rice first – either loose or molded in custard cup then inverted onto plates.

3- Top rice with IMPOSSIBLE skillet meat-veggies.

4- Top meat/veggies with heated sour cream sauce.

5- Garnish with fresh basil strips, extra virgin olive oil drizzle and fresh grind black pepper.

6- Serve.

Notes: Usually the sauce is mixed into the meat and veggies, then served over noodles, and other times the noodles are mixed in. This time I decided to keep the meat and veggies separate from the sauce by using it as a topping over the rice and then the sauce over all.

The results were impressive, allowing for a more thorough enjoyment of all the ingredients – separately and combined as you like with each forkful.

In future I will try this with other similarly styled dishes.

By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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