Hello all I had this for supper...yummy!!!! I didn`t have any grape juice so I omitted it but it was REALLY good :-)
(((Hugs))))
Mel
Vegan Tofu and Mushroom Stroganoff Recipe
Ingredients:
One packet (or 500g) of smoked tofu* cut into bite-sized slices
One punnet of button mushrooms; 8 – 10 chestnut mushroom, sliced
One large onion, chopped
A pint of vegetable stock
A carton of soya cream
Some red grape juice
Paprika
Cayenne pepper
Olive oil
Serves four generously.
Heat a little olive oil in a large frying pan. Add the chopped onion and, on a medium heat, allow it soften.
Add the button mushrooms and let them cook for a few minutes before adding the sliced chestnut mushrooms.
When the mushrooms have started to colour, add the tofu. Sprinkle with half a teaspoon each of cayenne pepper and paprika (or more if you like it spicy) and stir in well. Let the ingredients cook together for about 15 minutes.
Using a vegan-friendly vegetable stock, of which there are plenty, make up a pint with hot water. Add this to the tofu and mushrooms. Pour in half a cupful of grape juice. Red wine can be used instead of the juice if preferred. Allow to simmer for at least 30 minutes so the stock can reduce and the flavours can bind.
Add the carton of soya cream and stir through on a low heat. The tofu and mushroom stroganoff is ready.
This is a rich, delicious meal, and while many people choose to serve stroganoff with rice, vegetables make an excellent accompaniment. For example; roasted potatoes and parsnips, puréed carrots (made with vegan margarine and soya milk), and steamed asparagus. Not only does it brighten up the plate with an injection of colour, it also increases the overall nutritional value.
Read more at Suite101: Vegan Tofu and Mushroom Stroganoff Recipe: A Vegan Main-course Recipe Decadent Enough for all Dinner Parties http://dinner-recipes.suite101.com/article.cfm/vegan-tofu-and-mushroom-stroganoff-recipe#ixzz0qUSBxjZs
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