October 24, 2012

VEGAN MUSHROOM STROGANOFF

ok, so you don't want to go to crazy on this one, but all good things in moderation - right?! although this creamy, hearty mushroom dish is a little more calorific than a salad... it still packs a healthy punch with a hefty serving of mushrooms for protein, and a whack of parsley for iron! keep your serving size modest and enjoy

how? 

3-4 cups of sliced field mushrooms (or your mushroom variety of choice)
1/4 packet of linguine 
2 teaspoons of vegetable oil
2 cloves of garlic, crushed
1 medium brown onion, diced
1 tablespoon of vegan worcestershire sauce
1/2 cup of vegan sour cream (i used tofutti) 
2 tablespoons of silken tofu
1/4 cup of hot water
2 tablespoons of parsely
salt + pepper to taste

cook the linguine until tender. whilst the linguine is cooking heat the oil in a large saute pan. once hot, add the onion and garlic and saute until translucent and golden brown. add the mushrooms and cook until tender. add the worcestershire sauce. combine the tofu and vegan sour cream in a small bowl and loosen with the hot water (this can be taken from the cooking pasta). add the cream mixture to the mushroom mix. add the cooked pasta and most of the parsely (reserving some for garnish) and stir to combine. serve topped with the remaining parsley... so good!

serves 4

2 comments:

  1. Great recipe! I do something similar using So Delicious Greek Yogurt (coconut milk) instead of sour cream. So rich, but oh so filling :-D

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