Recipe time! Mushroom Stroganoff a hoy.
Is Stroganoff daggy or cool these days? Or perhaps so daggy it is cool? Not sure, but alas here we have it! Ever since I stopped eating meat a few years ago, I haven’t thought about eating stroganoff, because it is just one of those dishes in which the beef plays such a central role. But once the idea got into my head, I just HAD to have some strog!
So here is a kick ass vegie version that I thought y’all might be keen to try. The vegemite looks a little out of place I’m sure, but trust me, it just adds an extra bit of depth. This version is high in fibre thanks to the vegies and wholemeal pasta, protein thanks to the tofu and lower in fat than the usual version thanks to half fat sour cream….(I am told you can use Tofutti to make a vegan/non dairy version of this). This took me 20 mins, start to finish – great for a midweek dinner.
Mushroom & Tofu Stroganoff
250g firm tofu, sliced into 2cm cubes
1/2 a medium eggplant, diced
300g mushrooms, sliced
1 tablespoon grapeseed (or other) oil
1 zucchini, sliced
2 cloves garlic, sliced finely
2 tablespoons paprika
1/2 teaspoon vegemite
150 mls stock (I used vegeta ‘chicken’ stock)
2 heaped tablespoons light sour cream
Handful of flat leaf parsley, sliced finely
1 cup wholemeal pasta
Cook the pasta in a large pot full of water. While it cooks, start on the strog. Add the oil to a non stick fry pan on medium heat. Add the tofu and fry until the outside is sealed and lightly golden. Add the eggplants, mushrooms and zucchini and stir fry for 4-5 mins, or until the zucchini has started to soften. Add the paprika and some seasoning (salt and pepper), stir fry for another 2 – 3 mins. Add the vegemite and stock, and simmer for 5 mins.
Drain the pasta. Add the parsley and sour cream to the stroganoff. Serve with freshly cracked black pepper.
Crack in and enjoy 🙂
Have a fab weekend…