Mushroom Stroganoff (vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 89.1
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 289.7 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.4 g
- Protein: 10.1 g
View full nutritional breakdown of Mushroom Stroganoff (vegan) calories by ingredient
Introduction
Mushroom stroganoff is a deeply satisfying dish. This version is much lighter than the dairy and meat laden meal usually associated with this dish. Tofu based sour cream stands in for the dairy version. No oil is added to the mushroom base. Serve over whole wheat noodles or wild rice with a side of greens, Brussels sprouts, or broccoli. Mushroom stroganoff is a deeply satisfying dish. This version is much lighter than the dairy and meat laden meal usually associated with this dish. Tofu based sour cream stands in for the dairy version. No oil is added to the mushroom base. Serve over whole wheat noodles or wild rice with a side of greens, Brussels sprouts, or broccoli.Number of Servings: 4
Ingredients
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For the tofu sour cream
1 package Mori-Nu Lite Firm Silken Tofu (12.3 ounces)
1 Tbsp lemon juice
1 Tbsp red wine vinegar
For the mushroom base:
water or vegetable broth for sauteeing
3 - 4 cloves fresh garlic
2 medium onions, cut in strips
1 Tbsp Kikkoman Less Sodium Soy Sauce
2 tsp Wizard Organic Vegan Worcestershire Sauce
1 Tbsp paprika ( or 1 tsp dried thyme)
1 pound button or portabella mushrooms
Tips
Tofu sour cream can be made up to 3 days in advance.
Some like to use thyme instead of paprika. If that is your preference, omit the paprika and substitute 1 tsp dried thyme.
After the tofu sour cream has been added to the mushroom base, be sure it is warmed over low heat and do not allow it to come to a boil. It will split.
Serving this dish over noodles is traditional, but it takes on a whole new dimension when served over wild rice.
NOTE: This recipe is very high in sodium. I am investigating a couple of options and will revise the recipe in the future.
Directions
Make the tofu sour cream:
Drain water from packaged tofu. Crumble tofu into small food processor bowl. Add lemon juice and red wine vinegar. Process until smooth. Put in small bowl and refrigerate until needed. This can be done 3 days in advance.
Make the mushroom base:
Sautee onions in vegetable broth or water over medium heat until soft. Add garlic and cook for about 20 seconds, until fragrant but not browning. Add soy sauce, Worcestershire sauce, and paprika; stir well. Add mushrooms. Reduce heat to medium low. Cook until mushrooms are soft and release their liquid. Taste and adjust seasonings if needed.
Serving:
Serve over cooked noodles or wild rice. Nutritional stats do not include this.
Drain water from packaged tofu. Crumble tofu into small food processor bowl. Add lemon juice and red wine vinegar. Process until smooth. Put in small bowl and refrigerate until needed. This can be done 3 days in advance.
Make the mushroom base:
Sautee onions in vegetable broth or water over medium heat until soft. Add garlic and cook for about 20 seconds, until fragrant but not browning. Add soy sauce, Worcestershire sauce, and paprika; stir well. Add mushrooms. Reduce heat to medium low. Cook until mushrooms are soft and release their liquid. Taste and adjust seasonings if needed.
Serving:
Serve over cooked noodles or wild rice. Nutritional stats do not include this.