Shiitake Stroganoff Recipe
🔪Prep Time: 30 minutes
👩🍳Cook Time: 25 minutes
12 ounces spiral pasta (gluten-free if necessary)
One 12-ounce vacuum-packed block extra firm silken tofu
3 tablespoons lemon juice
1 tablespoon unsweetened nondairy milk (nut-free if necessary)
2 teaspoons white wine vinegar
1 teaspoon olive oil
4 shallots, chopped
1 garlic clove, minced
1 pound shiitake mushrooms, stemmed and sliced
½ cup vegan white wine (or low-sodium vegetable broth)
2 teaspoons nutritional yeast, optional
1 teaspoon paprika
1 cup chopped fresh parsley
Salt and black pepper to taste
1Bring a large pot of water to a boil and add the pasta.
2Cook according to the package instructions until al dente. Drain and set aside.
3Combine the tofu, lemon juice, milk, and vinegar in a food processor and process until smooth. Set aside.
4Heat the olive oil in a large shallow saucepan over medium heat.
5Add the shallots and garlic and sauté until the shallots are almost translucent.
6Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, 10 to 12 minutes.
7Add the wine and cook until the liquid has been absorbed. Stir in the nutritional yeast and paprika.
8Add the reserved tofu mixture and cook until heated through.
9Add the parsley, salt, and pepper.
10Fold in the pasta and serve immediately. Refrigerate any leftovers in an airtight container for up to 3 days.
11Note: You can use other types of mushrooms, or even a mixture of mushrooms, to replace the shiitakes.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.