Vegan Mushroom Stroganoff
Ingredients
The sauce
-
1 ½
tablespoons
extra virgin olive oil
-
3
tablespoons
all-purpose flour
-
1
package (15 ounces)
extra firm tofu, pressed and cubed
-
1
yellow onion
diced
-
2
cloves
garlic, minced
-
1
pound
fresh mushrooms, sliced coarsely
-
1 ½
cups
vegetable broth
-
1
tablespoon
whole grain mustard, prepared
-
1
tablespoon
fresh thyme (or 2 teaspoons dried thyme)
-
½
cup
soy milk, plain, unsweetened
-
Salt and pepper
to taste
The pasta
-
3
cups
cooked pasta (long shapes are best, i.e., fettuccini, spaghetti, angel hair)
Instructions
- Heat olive oil in a large sauté pan over medium heat.
- Coat cubed tofu in flour and sauté until golden brown, reserving remaining flour.
- Add onions and garlic, and sauté for 3 minutes.
- Stir in mushrooms and cook for an additional 3 minutes.
- Add remaining flour, cook for 1 minute, then add broth and mustard, cooking for 4 minutes.
- Stir in thyme and soy milk, season with salt and pepper, and simmer until thickened for about 2 minutes.
- Pour sauce over cooked pasta and mix together.
Nutrition Facts (estimated)
Servings
6
Calories
182
Total fat
5g
Total carbohydrates
24g
Total protein
12g
Sodium
252mg
Cholesterol
0mg
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