Three Vegan Mains for the Holidays
Look no further for your plant-based entrees
Here, we’ve got three plant-based vegan entrees. First up is a stroganoff: The best throwback to 1960s cooking — like the Americanized version of the iconic Russian beef-and-sour-cream — should remain simple and hearty. Is this all-veg recipe a break from the meaty traditional version? Not with mushrooms as a satisfying stand-in, plus the deeply flavored gravy thickened by pureed beans.
Mustardy Mushroom and Kale Stroganoff
Time: 30 minutes
Makes: 4 servings
Ingredients
Salt
4 tablespoons olive oil
1 pound cremini mushrooms, sliced
Pepper
1 large or 2 small leeks, trimmed, well rinsed, and chopped
4 garlic cloves, sliced
1½ pounds lacinato kale, rinsed and chopped (stems included)
1 teaspoon paprika
½ cup dry white wine or water
2 cups vegetable stock, or water, or more as needed
2 tablespoons Dijon mustard
