CREAMY MUSHROOM TOFU PASTA STROGANOFF (vegan, GF*, Macro-fri

creamy mushroom tofu pasta stroganoff vegan gf* macro fri display image a
creamy mushroom tofu pasta stroganoff vegan gf* macro fri display image a

CREAMY MUSHROOM TOFU PASTA STROGANOFF (vegan, GF*, macro-friendly) ⁣
by @run2food ✨?
Serves: 4
INGREDIENTS:⁣
✅ 1 tablespoon olive oil⁣
✅ 1 large onion, thinly sliced ⁣
✅ 3 cloves garlic, minced⁣
✅ 400g mushrooms of choice, sliced (I used button and shittake) ⁣
✅ 400g firm tofu, diced into cubes⁣

Sauce: ⁣
✅ 400ml mushroom stock (or veg stock) ⁣
✅ 2 tablespoons corn-starch ⁣
✅ 2 tablespoons tomato paste ⁣
✅ 2 tablespoons soy sauce (or tamari)⁣
✅ 2 tablespoons nutritional yeast⁣
✅ Salt and pepper to taste⁣
✅ 3/4 cup coconut milk (I used light)⁣
✅ Chopped herbs, to serve⁣

✅ 1 1/2 cups pasta of choice ⁣

METHOD:⁣
1. Cook the pasta according to packet instructions. Stop cooking it about 2-3 minutes early, drain & set aside.⁣
2. Heat the oil in a large pan on medium heat. Add the onion & garlic and cook for 5 minutes. Stir in the sliced mushrooms & tofu and cook for 5-7 minutes until the mushrooms are soft⁣
3. Meanwhile, whisk together the mushroom stock & flour, soy sauce, tomato paste, nutritional yeast, salt & pepper until no lumps remain. Add this into the pan.⁣
4. Bring to a boil then reduce to a simmer for 10 minutes, stirring occasionally.⁣
5. Add in the pasta, then stir in the coconut milk and continue to simmer over a low heat for 5-10 minutes. Once cooked, the sauce should be thick and creamy. You may wish to add a dash more stock if it looks too thick⁣
6. Transfer to your favourite bowl. Serve with chopped fresh herbs of choice. I used spring onion.⁣
*Storage tips: in an airtight container in the fridge for up to 3 days or frozen for months. ⁣
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