Good Old Fashioned Northwestern Minnesotan 'Hotdish'

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Posted By: MD
Posted In:  Vegan
Page Views:  1002 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  4-5

Additional information: Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for a more delicate flavor or increase the vegan red wine for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15 minutes (I cook a little longer if I want a more hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep frying pan until just sizzling. Add chopped onion and reduce heat. Cook onions on low heat until well caramelized (this should take about 15 minutes). Take care not to rush this process as the onions will get too crisp and loose their smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS olive oil, yeast, pinch thyme and the sliced mushrooms. Saute the mushrooms until any liquid they have released is almost evaporated. Add 1/2 C vermouth and reduce for 5 minutes. Add baked tofu, Sour Supreme and pepper to taste. heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your labor.


  • 10 oz whole wheat elbow macaroni
  • 1 can vegetarian vegetable soup
  • 1 can condensed tomato soup (I use Campbell's 'Healthy Request')
  • 1/2 cup chopped onion
  • 5-6 sliced mushrooms
  • 1/3 block Yves Gimme Lean 'Sausage' crumbled
  • dash of olive oil, vegetable oil, etc. (Whatever you have on hand) -- optional


This is my vegan take on a very common 'hotdish' that is made by everyone around here. It's extremely simple to make and VERY flexible. This is traditionally made with normal, cheap elbow macaroni and hamburger so you COULD substitute hamburger style crumbles and/or plain elbow macaroni- but I prefer the sausage style stuff and whole wheat macaroni.

First, boil macaroni according to the directions on the box and drain. In a separate pan, heat a small amount of oil over medium-high heat (this step can be skipped if you have a really good non-stick pan). Add onion, mushrooms, and 'sausage' to the pan. Fry until the sausage is browned. Add 'sausage' mixture to cooked elbow macaroni. Pour vegetarian vegetable soup and condensed tomato soup over the noodles and sausage mixture.**Do NOT add water** Mix well and allow to heat for a few minutes.

My father and grandparents (omnivores) love to eat this 'hotdish' with vegan bread and butter and tons of black pepper. Bread and peanut butter is also great with this dish.

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