SHIITAKE STROGANOFF

SERVES 4 PORTIONS

340g (12oz) spiral pasta (gluten- free if necessary)

One 340g (12oz) vacuum-packed block extra firm silken tofu

3 tbsp. lemon juice

1 tbsp. unsweetened non-dairy milk (nut-free if necessary)

2 tsp. white wine vinegar

1 tsp. olive oil

4 shallots, chopped

1 garlic clove, minced

1lb (16oz) shiitake mushrooms, stemmed and sliced (see Variation)

1/2 cup vegan white wine (or low- sodium vegetable broth)

2 tsp. nutritional yeast, optional

1 tsp. paprika

1 cup chopped fresh parsley

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 689kcal
Fat: 4.8g (0.4g S.Fat)
Carbs: 141.2g
Protein: 27.2g
Sugar: 4.5g
Sodium: 329mg

METHOD

Bring a large pot of water to a boil over high heat and add the pasta. Cook until al dente according to package directions. Set aside after draining.

In a food processor, combine the tofu, lemon juice, milk, and vinegar and process until smooth. Place aside.

In a large shallow saucepan over medium heat, heat the olive oil. Sauté the shallots and garlic until the shallots are nearly translucent.

Cook, stirring occasionally, for 10 to 12 minutes, or until the mushrooms are tender. Cook until the liquid has been absorbed, then add the wine. Combine the nutritional yeast and paprika in a mixing bowl.

Cook until the tofu mixture is thoroughly heated. Combine the parsley, salt, and pepper in a mixing bowl. Fold in the pasta and serve right away. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

VARIATIONS

You can substitute other types of mushrooms, or even a mixture of mushroom, for the shiitakes.