Creamy Mushroom and Tofu Stroganoff

Hi gang 🙂 Got to the library quick smart to write up the recipe blog for this due to the popular response we received!! THANKYOU as always. Just found out too that A Very Small Vegan Kitchen has reached over 5000 LIKES today on the Facebook page!!! Great news!!! Hopefully it continues to grow to get the message of compassion and kindness out there!!!

Ok, so lets get right down to business. This creamy mushroom and tofu stroganoff was absolutely DELICIOUS! Better than how I remember the old version using cream and meat.

Hope you enjoy it as much as we did.

STEP 1 – Gather your ingredients. For this I used raw cashews, sunflower seeds, button mushrooms, Portobello mushrooms, white wine vinegar, oil (your choice), tomato paste, garlic, onion, firm tofu, parsley, thyme, soy sauce, “beef” stock, silver beet, salt, pepper and pasta (your choice).

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STEP 2 – Chop up your tofu (make sure it is firm to avoid it crumbling), into rectangular blocks. Place into a pan with some oil and a pinch of salt and keep turning and cooking until brown. In a large pot of salted water, place your pasta on high and once boiled let simmer until cooked to your liking.

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STEP 3 – Make sure you soak for a few hours prior the cashews and sunflower seeds. (The amount you use depends on how much you want to make). Place into a blender with a cup of water and packet of Massell ‘beef’ stock and blend until smooth and creamy. This may take a few minutes.

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STEP 4 – Once the tofu is cooked to your liking (we like ours crispy and well cooked), place onto a plate with some paper towel to drain the excess oil and place aside. In a pot sauté the chopped onion and 5 large garlic cloves (we love garlic). Chop up some button mushrooms (we used about 12) and 2 Portobello mushrooms and add to the pot and stir. Cook for about 5 minutes or until the mushrooms start to soften.

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STEP 5 – Add a tsp. of fresh thyme to the pot and stir. Add about 1/2 a cup of white wine vinegar and 2 TBS of tomato paste and stir well.

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STEP 6 – Add the cashew/sunflower seed mix to the pot and stir in. Now is time to add any salt and pepper to taste. We also added a TBS of soy sauced for added bite.

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STEP 7 – Rinse and tear up the leaves of one large silver beet leaf and add to the pot and stir. (You can leave this out if you like – we like adding greens to as much of our food as possible). Add the tofu and stir in on low heat until the silver beet starts to wilt.

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STEP 8 – Serve on top of some pasta and garnish with parsley. We also had some home made garlic bread to go with it. (Cut rolls in half and butter with nut butter, crush some fresh garlic on top and grill until crunchy and brown – better than buying it at the shop).

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We hope you enjoy this delicious and comforting mushroom and tofu stroganoff as much as we did. Feedback is always welcome and appreciated.

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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