- Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions until al dente. Drain and set aside.
- Combine the tofu, lemon juice, milk, and vinegar in a food processor and process until smooth. Set aside.
- Heat the olive oil in a large shallow saucepan over medium heat. Add the shallots and garlic and sauté until the shallots are almost translucent.
- Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, 10 to 12 minutes. Add the wine and cook until the liquid has been absorbed. Stir in the nutritional yeast and paprika.
- Add the reserved tofu mixture and cook until heated through. Add the parsley, salt, and pepper. Fold in the pasta and serve immediately. Refrigerate any leftovers in an airtight container for up to 3 days.
Shiitake Stroganoff
By Vilija C
Feb, 22nd
663
Servings
4 persons
Cook Time
50 minutes
Ingredients
12
- 14
Ingredients
- 12 ounces spiral pasta
- One 12-ounce vacuum-packed block extra firm silken
- 3 tablespoons lemon juice
- 1 tablespoon unsweetened nondairy milk
- 2 teaspoons white wine vinegar
- 1 teaspoon olive oil
- 4 shallots, chopped
- 1 garlic clove, minced
- 1 pound shiitake mushrooms, stemmed and sliced
- ½ cup vegan white wine
- 2 teaspoons nutritional yeast, optional
- 1 teaspoon paprika
- 1 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
Notes/Tips
VARIATION You can use other types of mushrooms, or even a mixture of mushrooms, to replace the shiitakes.
