High Protein Mushroom Stroganoff

By dublinburro

It’s gluten-free as well. And there’s a soy-free option. One thing of which the dish isn’t free, however, is taste!

Taken from Chocolate-Covered Katie the Healthy Dessert Blog.

Ingredients

• 480 g 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
• 120 g 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

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

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.