Stroganoff Stew

Ok, I know it's still summer, but I've been too busy to intentionally cook for the season. Sometimes you just create with what you have on hand. Hopefully this will satisfy your tummy (as it is unapologetically yummy!)... if it seems too hot out for stew, spoon it over toast and that should help. Enjoy!!

Stroganoff Stew

12 cups water
2 cups Textured Vegetable Protein
1 ½ cup hot water
¾ cup cashews
¼ cup cornstarch
2 teaspoons onion powder
1 tablespoon beef style seasoning
½ teaspoon garlic
2 tablespoons yeast flakes
3 teaspoon salt, or to taste
1 pound curly noodles
8 ounces mushrooms, sliced

1. Stir textured vegetable protein (TVP) granules or chunks into 1 1/2 cups hot water and set aside.

2. In a large pot, bring water to boil and set aside 1-2 cups of this hot water. Add noodles and mushrooms to the large pot of hot water and stir.

3. Pour 1-2 cups of the hot water into a blender and blend with cashews and herbs, and salt (blend all but TVP, noodles and mushrooms). Blend until very smooth, 2-3 minutes on high.

4. When noodles soften (5-6 minutes for white noodles or 10 minutes for whole wheat), combine all and cook, stirring often, until mixture begins to thicken, 3-5 minutes.

(*This is delicious over crisp toast, as well.*)