Easy Vegan
Mushroom Stroganoff by Andreea Fegan There’s something about savory umami mushrooms, a creamy sauce (that’s also high in protein) and delicate perfectly al-dente noodles that makes this dish my new favorite recipes. I hope it becomes one of yours too. Prep time: 10 minutes Cook time: 50 minutes total, or 15 minutes if the squash is already cooked Servings: Makes one serving with extra spaghetti squash for leftovers
Ingredients • 1 spaghetti squash (cooking instructions below) • 10 ounces baby bella mushrooms, sliced • 1/2 onion, diced • 2 cloves garlic, divided • 4 ounces tofu (I used organic sprouted firm tofu) • 1/2-cup hot water • Salt and pepper Garnish • Parsley leaves, chopped
VEGWORLD
38
January/February 2022
