Another Recipe, another opportunity for hero worship for the one and only Isa Chandra Moskowitz.
Today, I have the recipe for Vegan Mushroom stroganoff.
Ingredients (Serves 4)
225g Pasta of your choice (I used Wholemeal Penne), or any other Accompaniment e.g. Rice, Quinoa
3/4 cup cashews, soaked for min 2 hrs
1 1/2 cups Vegetable Broth
396g Extra Firm Tofu (drained and pressed) sliced into strips
4 Cloves Garlic, minced
225g Mushrooms, sliced, of your choice (I used chestnut)
1 Tsp Dried Thyme
1/2 Cup White Wine
2 Tbsp Tomato Puree/Paste
Parsley, flat leaf, for garnish
Once Tofu is drained and pressed, slice into strips.
Drain the cashews and add them to a blender along with the vegetable broth. Blend until very smooth, with only a slight graininess. This took me approx 3 mins but depends on power of your blender.
For the tofu, preheat a large, heavy saucepan over medium heat and add cooking oil of your choice. Sauté the tofu along with a pinch of salt for 5 minutes or so, until it’s just slightly browned. Set the tofu on a plate covered with a foil as you make the sauce.
For the sauce; in the same pan in which you cooked the tofu, still on a medium heat, add cooking oil and sauté the onion in the with another pinch of salt for about 5 minutes, until translucent. Add the minced garlic and sauté for 30 seconds or so.
Next, add the mushrooms and thyme and cook until the mushrooms are lightly browned, about 5 more minutes. Add the wine, tomato puree, remaining ½ tsp salt, and pepper, stir, and turn the heat up to high. Let the wine reduce by about half. This should take 5 minutes or so. Turn the heat back down to medium.
Pour in the cashew mixture. Stir until well combined and let it thicken for about 5 minutes. Season if needed. Add the tofu and carefully toss to coat, so as not to break the tofu. Serve over the pasta (or brown rice/quinoa), and garnish with fresh parsley.
Thanks for reading.
London Vegan Bird
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* This recipe is adapted from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz