Mushroom Stroganoff (Vegan, Oil-free, & Gluten free)
This pasta dish is full of flavor and easy to make. Perfect for fall when you want something a bit more hearty. Check out the recipe notes for my suggestion for any mushroom haters in your life!
12 oz box of pasta, cooked (Use gluten free if desired)
16 oz of baby bella mushrooms, cleaned and thinly sliced or diced
1 large yellow onion, diced
4 cloves of garlic, minced
6 oz of silken tofu
1/2-1 cup vegetable broth
2 tbsp tamari
2 tsp garlic powder
1 tsp onion powder
2 tbsp nutritional yeast
1/2 tsp thyme
1 tbsp dry or fresh parsley
Salt and pepper to taste
To a blender add the silken tofu, 1/2 cup of vegetable broth, garlic powder, onion powder, nutritional yeast, and blend until smooth.
Heat a large skillet to a medium heat then add the diced onion, stirring occasionally until the onions are translucent. If they start to stick add a splash of water. Then add the garlic and stir occasionally until fragrant.
Add the sliced mushrooms and tamari to the skillet and mix through. Stir occasionally until the mushrooms have cooked down and the excess liquid has cooked off.
Add the pasta, silken tofu mixture, thyme, and parsley to the skillet. Mix well. Add an additional 1/4-1/2 cup of vegetable broth as desired. Season with salt and pepper.
Notes: If you or someone you're cooking for doesn't like the texture of mushrooms, you can add the cooked onion, garlic, and mushrooms to the blender with the tofu mixture. Then blend the mixture until smooth. They won't even know they're eating mushrooms!