Original Recipe from: Isa Moskowitz’s “Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week” (book): Tofu-Mushroom Stroganoff (p129)
Below is just my (adapted) short-hand version for myself. I made this into a WFPBNO – no oils used.
Substitute or adj. qty according to personal preference
Ingredients
(A)
- onion (thinly sliced) – 1
- Opt. celery (thinly sliced) – 1 stalk
- nutritional yeast 1-2T or salt – pinch
- garlic (minced)
(B)
- mushrooms (thinly sliced) – variety & qty up to you
- thyme (dried) – 1tsp
(C)
- wine (white) – 1C
- tomato paste – 2T (opt)
- pepper (blk)
(D)
- cashew nut sour cream (blended with opt. veg broth) + lemon juice + ACV
(E)
- Opt. greens (e.g. spinach)
(F)
- Tofu – lightly pan fried over med heat till lightly browned
(G) – Garnish
- parsley
Steps (summary)
Making the sauce.
- Med. Heat: Saute (A) – onion & celery first, than garlic.
- Add (B). Saute till lightly browned.
- High Heat: Add (C). Reduce to about ½ (about 5 mins)
- Med heat: Add (D) till thickened (about 5 mins)
- Add (E).
- ** Add pasta (if having with pasta. Omit this if just making sauce).
- Gently added in (F).
- Heat off. Garnish.
Recipe References
- Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Moskowitz: Tofu-Mushroom Stroganoff, p129
- The Fab Four Cookbook by Rosane Oliveira, PhD: Shiitake Stroganoff, p62
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