Description
This comforting, healthy Vegan Mushroom Stroganoff recipe piles on sautéed mushrooms, tofu, and onions in a creamy sauce atop pasta.
Ingredients
Scale
- 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 (may use assorted mushrooms, or one variety as desired)
- 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 (optional)
- 3 cups cooked pasta (long shapes are best, i.e., fettuccini, spaghetti, angel hair)
Instructions
- In a large sauté pan, heat olive oil over medium heat.
- Place flour in a small dish and roll tofu in flour to coat. Drop into sauté pan and cook for a few minutes, turning to heat until golden. Reserve remaining flour from dish.
- Stir in onions and garlic and sauté for 3 minutes.
- Stir in mushrooms and cook for an additional 3 minutes.
- Stir in remaining flour left from coating and cook for 1 minute. Add broth and mustard and cook for 4 minutes.
- Stir in thyme and soy milk. Season as desired with salt and pepper. Simmer until thickened (about 2 minutes).
- Pour sauce over cooked pasta and mix together.
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Makes 6 servings (1 1/3 cups each).
Notes
To make this recipe gluten-free, substitute corn starch for flour, and use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 182
- Sugar: 5 g
- Sodium: 252 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 12 g
