Vegetarian TSP and Mushroom Stroganoff

[Guest guest]

If you're fortunate enough to be able to purchase Tofu Sourcream (or make your

own) and you can use egg-free noodles, then it would be vegan.

 

 

* Exported from MasterCook *

 

Vegetarian TSP and Mushroom Stroganoff

 

Recipe By :Carol Ann Rinzler - The Healing Power of Soy

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped

4 tablespoons olive oil plus 1 teaspoon sweet butter

4 large Portobello mushrooms -- cleaned and sliced

1 1/2 cups vegetable stock

1/2 cup TSP -- rehydrated with 3/4 cup plus 1 teaspoon hot water

2 tablespoons flour

1 cup fat-free sour cream

yolk-free egg noodles (broad) -- cooked

chopped fresh parsley

 

Saute the onion in olive oil until translucent. Add the mushrooms and cook,

stirring frequently, until soft. Add the vegetable stock and TSP. Stir the

flour into the sour cream, then add it slowly to the mushroom/TSP/stock,

stirring constantly to make a smooth, creamy sauce. Serve over noodles,

garnished with chopped fresh parsley.

Soy protein: 3 g per serving

Soy isoflavones: variable

 

 

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Per serving: 251 Calories (kcal); 2g Total Fat; (7% calories from fat); 30g

Protein; 35g Carbohydrate; 7mg Cholesterol; 663mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat;

1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0