Chef: Terri Edwards; EatPlant-Based.com
Makes: 4 Servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
1 lb whole grain pasta (fettuccine or Penne work well)
¼ c veggie broth or water
1 c onion, diced
4 cloves garlic, minced
1 lb mushroom of choice (Portobello, button or others)
1 t rosemary
1 t thyme
Salt & pepper to taste
½ c dry white wine
2 c Tofu Sour Cream (see below)
1 T fresh chopped parsley or flakes
Tofu Sour Cream
1 pkg tofu, firm
2 T lemon juice
1 T vinegar (red wine or apple cider work well)
1 clove garlic minced (approx. 1 t)
¼ t salt, to taste
Begin by putting pasta on to cook according to package directions. While this is cooking start the mushroom stroganoff.
In large skillet, sauté diced onion in 3 T of veggie broth or water approximately 5 min or until tender. (Add more veggie broth, 1 T at a time, if needed to keep from sticking.)
Add minced garlic, and cook another minute, adding more veggie broth if needed.
Stir in mushrooms, thyme, rosemary, salt/pepper and dry white wine. Cook on medium-low heat for approximately 15 minutes.
While this is cooking, make tofu sour cream in blender. (directions below)
Drain cooked pasta and set to the side.
Add tofu sour cream to stroganoff mixture, along with cooked pasta. Stir well.
Remove from heat. Garnish with parsley and serve warm.
Tofu Sour Cream (makes approximately 1 pint; 2c)
Open tofu container and drain water.
Blend all ingredients in blender until creamy, scraping down sides of blender as needed.
Tofu Sour Cream can also be served on baked potatoes, tacos or enchiladas.
Sour Cream keeps in the refrigerator about 10 days.
TERRI EDWARDS is a Licensed Food for Life Instructor and Educator. Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/ )