Easy Vegan Mushroom Stroganoff

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

Directions

Cooking the Spaghetti Squash

• First, cut the whole squash in the center, length-wise. • Place the squash in a casserole dish, cut-side down, and add about 1 inch of water to the dish. • Cook at 375 degrees for about 40-50 minutes (depending on the size), or until a knife goes easily into the flesh. • Scoop out the spaghetti squash using a fork, and reserve ½ for this recipe, and ½ to store for later.'

The Rest of the Recipe

• First, in a sauce pan (cast iron preferred) sauté the onion and one garlic clove (chopped) in a little spray of oil until they become aromatic, about a minute or so. • Next, add in the mushrooms, and don’t stir them.

Sprinkle a little salt on top, so they start to sweat. • After a couple of minutes, if the undersides are looking like they’re starting to brown, flip them over and continue to cook about 4 minutes or so.

They should look meaty and start to shrink a bit. • In the meantime, make your sauce: in a mini personal blender, combine the tofu, water, the other garlic clove (chopped) and a few pinches of salt and pepper. Blend until smooth and taste for seasoning. • Lastly, add the spaghetti squash noodles to the mushrooms, along with the tofu sauce.

Mix well to heat through, allowing to simmer a few minutes. • When done, serve with parsley on the top.