Mushroom Stroganoff

[Guest guest]

Mushroom Stroganoff

Source: 3abn.org (adapted)

 

6 c. cooked angel hair pasta (gluten free)

2 1/2 c. fresh mushrooms, chopped

1 c. temph pieces

1 c. onions, finely diced

1/2 tsp. salt

2 Tbsp. olive oil

4 c. soymilk

1 c. Tofutti Sour Cream

1 tsp. All Purpose No Salt Seasoning

1 tsp. onion powder

1 tsp. seasoned salt

1 tsp. McKay's Chicken-style Seasoning

6 Tbsp. cornstarch

6 Tbsp. cold water

1/4 c. pimento, diced

2 sprigs fresh parsley

1 grape tomato

 

1. Heat a skillet on medium heat and add 2 tablespoons olive oil, onions,

mushrooms, and 1/2 tsp. salt. Simmer until the onions and mushrooms are

tender, then add the tempeh and simmer 5-10 minutes longer on low heat.

 

2. Pour the soy milk into a medium-sized pan and place on the stove on

medium-high heat. Add the Tofutti Sour Cream and remaining seasonings. Just

before the mixture comes to a boil, mix the cornstarch with the cold water

and slowly pour the cornstarch mixture into the soymilk, stirring until it

has thickened.

 

3. Add the mushrooms, onions and gluten pieces to the soymilk mixture. Fold

in the diced pimentos.

 

4. Place the 6 cups of angel hair pasta into a 3-quart baking dish or

platter and pour the stroganoff on top.

 

Garnish with fresh parsley and a grape tomato.

 

Yields 24 half-cup servings

This makes a quick and easy meal and can be served right away or made the

day before and baked at 350 degrees until it is hot and bubbly. Serve it

with fresh garden salsa, steamed broccoli, homemade whole wheat bread,

blackberry jam and strawberry pie.