Vegetarian

Mushroom Stroganoff (vegan) takes 15 minutes to prepare.

Mushroom Stroganoff (vegan) takes 45 minutes to cook.

Mushroom Stroganoff (vegan) makes 4 servings.

The ingredients for Mushroom Stroganoff (vegan) are:

For the tofu sour cream
1 package Mori-Nu Lite Firm Silken Tofu (12.3 ounces)
1 Tbsp lemon juice
1 Tbsp red wine vinegar

For the mushroom base:
water or vegetable broth for sauteeing
3 - 4 cloves fresh garlic
2 medium onions, cut in strips
1 Tbsp Kikkoman Less Sodium Soy Sauce
2 tsp Wizard Organic Vegan Worcestershire Sauce
1 Tbsp paprika ( or 1 tsp dried thyme)
1 pound button or portabella mushrooms

Here is how you make Mushroom Stroganoff (vegan):

Make the tofu sour cream: Drain water from packaged tofu. Crumble tofu into small food processor bowl. Add lemon juice and red wine vinegar. Process until smooth. Put in small bowl and refrigerate until needed. This can be done 3 days in advance.Make the mushroom base:Sautee onions in vegetable broth or water over medium heat until soft. Add garlic and cook for about 20 seconds, until fragrant but not browning. Add soy sauce, Worcestershire sauce, and paprika; stir well. Add mushrooms. Reduce heat to medium low. Cook until mushrooms are soft and release their liquid. Taste and adjust seasonings if needed.Serving:Serve over cooked noodles or wild rice. Nutritional stats do not include this.

The nutritional information for Mushroom Stroganoff (vegan) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 89.1

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 289.7 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 2.4 g
• Protein: 10.1 g