I have always loved stroganoff, but never quite knew how I could make it vegan and get my protein intake as well...
I found this recipe from Forks Over Knives and it was absolutely amazing! I had leftovers for the next three days for my meal prepped meals so I'm one happy camper!
2 large shallots, peeled and minced
4 cloves garlic, peeled and minced
2 teaspoons minced thyme
Salt and freshly ground black pepper to taste
1 teaspoon minced rosemary
1 pound portobello mushrooms, stemmed and cut into large pieces
1 ounce porcini mushrooms, soaked in 1 cup boiling water for 30 minutes
½ cup dry white wine
1 cup Tofu Sour Cream
1 pkg no yolk egg noodles, cooked according to package instructions
For the tofu sour cream:
1 package extra firm lite silken tofu, drained
1 tablespoon lemon juice
1 tablespoon red wine vinegar
Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve. Salt to taste.
Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.
Add water 1 to 2 tablespoons at a time to keep them from sticking.
Add the garlic and thyme, and cook for another minute.
Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally.
Add the porcini mushrooms, and their soaking liquid, and the wine.
Stir, and cook over medium-low heat for 20 minutes.
When the stroganoff is finished cooking, stir in the sour cream.
Add the cooked noodles and toss well.
Serve garnished with the parsley.