High-Protein Mushroom Stroganoff

High-Protein Mushroom Stroganoff

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

3-4 tbsp tomato paste

120g firm-silken tofu or lite (I use mori-nu. See recipe instructions for a soy-free option.)

3-4 tbsp white wine

salt (and pepper, if desired)

1 tsp oil, or more as desired

2 tablespoons minced garlic

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 milk of choice in place of the tofu, but you’ll have to add a little cornstarch or flour to thicken.

source: chocolatecoveredkatie

10/13/2014 07:19:00 AM