Vegan Creamy Stroganoff

Vegan Creamy Stroganoff

Servings 4 Servings

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).
Keyword Creamy | Stroganoff | vegan | Vegetarian

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