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Creamy Mushroom Stroganoff

Yields6 ServingsPrep Time10 minsCook Time20 mins

Many Russian, East European, German dishes are meat and cream heavy, loaded with cholesterol and saturated fat. By using cashews and multiple varieties of mushrooms, you can save the stroganoff without harming your health.

 8 cups whole-wheat pasta, uncooked
 ½ cup raw cashews
 ¼ (16-ounce) package silken tofu
 1 ½ cups water, divided
 1 tbsp Bragg Liquid Aminos (or low-sodium soy sauce)
 1 tbsp McKay’s Beef Style Instant Broth and Seasoning (or other beef- like seasoning)
 1 tbsp onion powder
 1 ½ tbsp nutritional yeast flakes
 ½ medium onion, julienned
 1 cup fresh cremini mushrooms, sliced
 1 cup fresh shiitake mushrooms, chopped
1

Boil and drain pasta according to package directions.

2

While the pasta is cooking, prepare the tofu sauce base. Place the cashews and tofu in a blender with ½ cup water and blend until smooth, adding in the seasonings (Bragg Liquid Aminos, McKay’s seasoning, onion powder, and nutritional yeast flakes). When the mixture is smooth, add the remaining cup of water and blend again. Set aside.

3

In a pan over medium heat, sauté the onions and mushrooms in a small amount of water until tender.

4

Stir in the blended tofu sauce. Warm the mixture, making sure not to boil it, as the mixture will curdle slightly.

5

Serve over the cooked pasta.

Nutrition Facts

Serving Size ½

Servings 0


Amount Per Serving
Calories 72
% Daily Value *
Total Fat 3g5%

Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 336mg15%
Total Carbohydrate 8g3%

Dietary Fiber 2g8%
Sugars 1.5g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.