Mushroom Stroganoff - Recipe

Serves: 4   |      Prep time: 10 minutes    |      Cook time: 40 minutes

Ingredients

For the sour cream:

1 block firm silken tofu

1 dessert spoon lemon juice

1 dessert spoon red wine vinegar 

For the stroganoff: 

350 g dried, wholewheat pasta

250 g mushrooms (I used button and chestnut mushrooms), peeled and chopped

200 ml (3/4 cup) dry white wine (make sure it is vegan) - optional

150 ml (1/2 cup) veggie broth

1 large onion (or 2 shallots), peeled and chopped

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried parsley 

1 teaspoon black pepper, ground

1/2 teaspoon mustard seeds, ground

You will need:

1 food processor 

1 large wok

1 saucepan

Method

1. Put all of the ingredients for the sour cream into a food processor and process until smooth (you might need to scrape down the sides a couple of times). Set aside.  

2. Add onions to the wok in a small amount of water and cook on a medium heat for 5 minutes. Add water as needed to prevent onions from sticking. 

3. Add garlic and herbs to onions and cook for a further one minute. 

4. Add the chopped mushrooms and cook for 5 minutes, stirring regularly.  

5. Add the veggie stock and white wine to the mushroom mixture. Stir and then cook for 25 minutes on a low heat, stirring occasionally. 

6. While mushroom mixture is cooking, cook the pasta as instructed on the packet.

7. Once mushroom mixture has finished cooking, stir in the tofu sour cream. Cook this on a low heat for a further 5 minutes. 

8. Drain the cooked pasta and add it to the stroganoff. Mix well and serve.