Vegan Creamy Stroganoff
Ingredients
- 3/4 C. Cashew Nuts
- 1 C. Tofu
- 1 C. Water
- 2 Tbsp. Bragg’s Liquid Aminos
- 2 Tbsp. Beef-Like Seasoning
- 2 Tbsp. Onion Powder
- 3 Tbsp. Yeast Flakes
- 2 C. Water or enough to reach desired thickness
- 1 Onion sliced into thin strips
- 2 C. or more Fresh Sliced Mushrooms (or 1 cup canned mushrooms)
- I also added red and green pepper strips
- 2 C. Gluten Pieces – cut in strips
Instructions
- Place cashews and tofu in blender with 1 cup water; blend until very smooth.
- While blending, add seasonings and then the remaining 1+ cups water.
- Meanwhile, saute onions and mushrooms (and peppers) in a small amount of water until tender.
- Stir in the blended tofu mixture and the gluten pieces.
- Heat to serving temperature; DO NOT BOIL, or the texture may become curdled.
- Serve over brown rice or pasta (I used wide pasta noodles without eggs from WalMart).
