Creamy Mushroom Stroganoff

Ingrédients

• 2 cups Pasta ((I use Brown Rice Pasta to make it GF))
• 16 oz Fresh Mushrooms ((sliced))
• 1/2 med Onion ((diced))
• 4 cloves Garlic ((minced))
• 1 Tbs Soy Sauce ((low sodium))
• 1 Tbs Worcestershire Sauce ((look for a vegan variety) )
• 2 tsp Thyme
• 1 tsp Rosemary
• 1/2 cup White Wine ((you can sub veg broth if needed))
• 16 oz Tofu ((silken))
• 1/4 cup Lemon Juice
• 2 Tbs Red Wine Vinegar
• 2 cloves Garlic ((minced))
• 1/4 tsp Salt

Préparation

1. 1

   Make the Tofu Sour Cream by draining the tofu and adding all the sour cream ingredients to a blender. Be sure to stop and scrape down the sides occasionally. If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency.

2. 2

   Note: This makes about 2 cups of Sour Cream and the recipe only needs one - save the other cup for another use.

3. 3

   Meanwhile, saute the onion and garlic in a few tablespoons of water or veggie broth until softened

4. 4

   Stir in fresh mushrooms and allow to cook down.

5. 5

   Add Soy Sauce, Worcestershire, Wine, and seasonings and continue simmering until sauce is reduced.

6. 6

   Stir in 1 cup of the sour cream and mix. Set aside.

7. 7

   Cook pasta according to package instructions

8. 8

   Drain pasta and top with the sour cream/mushroom sauce.