pasta - Mushroom-Eggplant Stroganoff

[Guest guest]

* Exported from MasterCook *

 

Mushroom-Eggplant Stroganoff

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 garlic cloves

4 tablespoons oil

1/4 cup water

9 cups eggplant -- cubed small

2 cups mushrooms -- sliced

1 tablespoon Bragg's or tamari

1/2 teaspoon onion powder

Blender Ingredients:

2 cups water

1/3 cup cashew butter -- (1/3 to 1/2)

4 tablespoons Bragg's or tamari

3 tablespoons nutritional yeast

2 tablespoons arrowroot

1/2 teaspoon sea salt

 

In a blender, blend the garlic cloves with the oil and 1/4 cup water. Pour this

into a large skillet and add the eggplant chunks. Stir and cover. Allow to

simmer. Be sure to cook the eggplant until soft.

 

Add the mushrooms. Season wiith Bragg's and onion powder. Cover with lid and

simmer until mushrooms are soft.

 

In a blender, blend the remaining ingredients. When vegetables are thoroughly

cooked, add the liquid. Simmer and stir 5-10 minutes. Serve over linguine.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

Yield:

" 1 large skillet "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1289 Calories; 99g Fat (64.9% calories

from fat); 26g Protein; 94g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol;

999mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 11 Vegetable; 18

1/2 Fat.

 

 

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