Ingredients
480g sliced mushrooms (about 1lb, or 2 boxes)
4 carrots, sliced into coins (I use 140g, and oddly enough, I find non-organic carrots to be much more flavorful)
1 onion, chopped (I used 160g)
optional: a few handfuls green beans, chopped in 1/2 (I use 200g)
2 tsp paprika
1 tsp onion powder
3 T tomato paste
120g firm-silken tofu or lite (I use mori-nu)
2-3 T white wine
salt (and pepper, if desired)
1 tsp oil, or more as desired
2 tablespoons minced garlic
Preparation
Heat pan, then add oil and onion. Sauté for a minute, then add mushrooms and garlic. Cook until mushrooms get soft (about 6ish minutes), then add carrot, green beans, paprika, and 1/4 tsp salt. Saute another 5 minutes, then add ½ cup water, bring to a boil, then cover and cook on low (not simmer) 35 minutes.
Meanwhile combine the tofu, 1/2 tsp salt, tomato paste, 1/2 cup water, and wine in a magic bullet cup or blender. After the 35 minutes, add this mixture to the stroganoff and bring to a boil (uncovered). Lower to medium, and continue to cook (stirring occasionally) until the liquid reduces (10-20 minutes). Alternatively, this can be made in a slow cooker. *For a soy-free option, try using non-dairy milk in place of the tofu, but you’ll have to add a little cornstarch or flour to thicken.
