Shiitake Stroganoff
Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions until al dente. Drain and set aside.
- Cook55 min
- Total55 min
- Serves4
- LevelIntermediate
Ingredients
- 12 ounces spiral pasta (gluten-free if necessary)
- one 12-ounce vacuum-packed block extra firm silken tofu
- 3 tbsp. lemon juice
- 1 tbsp. unsweetened nondairy milk (nut-free if necessary)
- 2 tsp. white wine vinegar
- 1 tsp. olive oil
- 4 shallots, chopped
- 1 garlic clove, minced
- 1 pound 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
- to taste salt and black pepper
Preparation
- Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions until al dente. Drain and set aside.
- Combine the tofu, lemon juice, milk, and vinegar in a food processor and process until smooth. Set aside.
- Heat the olive oil in a large shallow saucepan over medium heat. Add the shallots and garlic and sauté until the shallots are almost translucent.
- Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, 10 to 12 minutes. Add the wine and cook until the liquid has been absorbed. Stir in the nutritional yeast and paprika.
- Add the reserved tofu mixture and cook until heated through. Add the parsley, salt, and pepper. Fold in the pasta and serve immediately. Refrigerate any leftovers in an airtight container for up to 3 days.
- VARIATION: You can use other types of mushrooms, or even a mixture of mushrooms, to replace the shiitakes.
