#vegetarianstroganoff

A creamy and savory stroganoff made with smoked tofu and mushrooms, served over tender green beans.

Ingredients: 1 package 200g smoked tofu, cubed. 200g mushrooms, sliced. 1 onion, diced. 2 cloves garlic, minced. 200ml vegan sour cream. 200ml vegetable broth. 1 tablespoon soy sauce. 1 tablespoon olive oil. Salt and pepper to taste. 300g green beans, trimmed.

Instructions: In a big pan, heat the olive oil over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put in the mushrooms and cook until their juices come out. Soy sauce, vegetable broth, and smoked tofu should all be mixed in. After 10 minutes, add the vegan sour cream and stir it in. Add pepper and salt to taste. Boil water in a different pot and cook the green beans for 5 to 7 minutes, until they are soft. Put the stroganoff on top of green beans that have been cooked.

Prep Time: 15 minutes

Cook Time: 20 minutes

A quick and satisfying vegetarian twist on the classic stroganoff, featuring tender mushrooms in a creamy sauce served over pasta.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1 tbsp all-purpose flour. 1 cup vegetable broth. 1 cup sour cream. 2 tbsp Worcestershire sauce. Salt and pepper to taste. Fresh parsley for garnish. 8 oz pasta of your choice, cooked according to package instructions.

Instructions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, saut until softened, about 3 minutes. Add sliced mushrooms to the skillet, cook until they release their moisture and become tender, about 5 minutes. Sprinkle flour over the mushrooms and stir well to coat, cook for another 2 minutes. Gradually pour in vegetable broth, stirring constantly until the mixture thickens, about 2-3 minutes. Reduce heat to low, stir in sour cream and Worcestershire sauce, simmer gently for 5 minutes. Season with salt and pepper to taste. Serve the mushroom stroganoff over cooked pasta, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes