Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-oz) package organic soft tofu, drained; 1 cup vegetable stock; 1 cup brown basmati rice; 2 cups water; 1 tbsp avocado oil; 2 small yellow onions, thinly sliced; 3 garlic cloves, roughly chopped; Kosher salt and freshly ground black pepper; 1.5 lb mixed mushrooms (cremini, portobello, oyster); 3 gherkins, finely chopped (optional); 1 tsp sweet paprika; Pinch of cayenne pepper; 0.5 cup dry white wine; 1.5 tsp Dijon mustard; 1-2 fresh thyme sprigs; 1 heaping cup baby spinach, roughly chopped; 2 tbsp finely chopped fresh flat-leaf parsley; 1 tsp grated lemon zest; 1 tsp lemon juice; 0.33 cup roughly chopped toasted cashews

A dairy-free stroganoff built on a creamy soft-tofu-and-stock puree simmered with mixed mushrooms and spinach, served over brown rice for a vegetable-forward comfort meal.

From The Young Forever Cookbook

Prep: 15 min
Cook: 30 min
Total: 45 min
Yield: 4 servings
Category: Main Course

Nutrition (estimated)

per 1 plate

Calories: 460 kcal
Protein: 18 g
Fat: 20 g
Carbs: 52 g
Fiber: 7 g
Sugar: 8 g
Sodium: 780 mg

Ingredients

1 (8-oz) package organic soft tofu, drained
1 cup vegetable stock
1 cup brown basmati rice
2 cups water
1 tbsp avocado oil
2 small yellow onions, thinly sliced
3 garlic cloves, roughly chopped
Kosher salt and freshly ground black pepper
1.5 lb mixed mushrooms (cremini, portobello, oyster)
3 gherkins, finely chopped (optional)
1 tsp sweet paprika
Pinch of cayenne pepper
0.5 cup dry white wine
1.5 tsp Dijon mustard
1-2 fresh thyme sprigs
1 heaping cup baby spinach, roughly chopped
2 tbsp finely chopped fresh flat-leaf parsley
1 tsp grated lemon zest
1 tsp lemon juice
0.33 cup roughly chopped toasted cashews

Mushrooms Tofu Brown Rice Spinach Cashews

Instructions

Blend tofu and vegetable stock until smooth; set aside.
Bring rice and water to a boil in a saucepan. Reduce to a simmer, cover, and cook 25–30 min until tender.
Heat avocado oil in a large skillet over medium. Cook onions 6–8 min until translucent and slightly golden. Add garlic and 1 tsp salt; cook 1 min until fragrant. Transfer onions to a bowl.
In the same pan, sauté mushrooms about 7 min until golden. Lower heat slightly, stir in garlic-onion mixture, gherkins if using, paprika, and cayenne. Cook 2 min more. Deglaze with white wine and cook about 2 min until mostly evaporated.
Stir in mustard, then add tofu puree and bring to a boil. Add thyme, reduce to a simmer, and cook 6–8 min until thickened. Stir in spinach until wilted, about 1 min. Mix in parsley, lemon zest, and juice. Season with salt and pepper.
Divide rice among bowls, top with stroganoff, sprinkle with toasted cashews, and serve.