Mushroom Stroganoff – pasta – Hope you will like this one also, it is one of the best pasta. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 8 oz of noodles (if an eggless egg noodle is available it is ideal)
- 8 oz mushrooms
- 1 onio
- 1 or 2 cloves garlic
- 1 to 2 tablespoon vegetable bullion (preferably onion flavor)
- 2 to 3 tablespoon flour (unbleached white flour is ideal)
- 1 teaspoon Kitchen Bouqet (this is sold at most grocery stores)
- 2 tablespoon tamari or soy sauce
- 1 teaspoon vegan Worcestershire sauce (warning this must be bought at a health food store becuase it
- is regularly made with anchovy paste)
- 1/4 cup of blended tofu to yogurt consistency (optional)
Directions:
Cook noodles according to package directions. In a medium saucepan saute onion with a
little oil until almost transparent add sliced mushrooms and cook until soft add garlic
for 20 seconds add 2 cups of water to pot. Add bullion to mixture and bring to a boil
over medium heat. While mixture is heating up, place flour in a measuring cup or bowl
with 1/4 cup of water and whisk to dissolve flour.
Stir flour into gravy and whisk to prevent lumps. Add tamari , Worcestershire, and
kitchen bouqet. If using, stir in tofu. Pour over noodles. Enjoy
Serves: 4
Preparation time: 30 mi
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