Nutrition
Calories: 335kcal | Carbohydrates: 40g | Protein: 33g | Fat: 4.5g | Fiber: 12g
This high protein Mushroom Stroganoff is super quick and easy to make and tasty! You can eat it as a main or as a side; we like eating it with BBQ Seitan! It has 40% protein, because of the Extra Firm Silken Tofu and Nutritional Yeast. We also used red lentil pasta because the macros are better than normal pasta; you could also use chickpea pasta if you like that better.
Servings
Ingredients
- 1 package Red Lentil Rotini 4.5 servings
- 3 cups chopped mushrooms
- 1 onion chopped
- 1 bulb garlic minced
- 1 1/2 packages Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 1 cup vegetable broth
- 5 tablespoons Nutritional Yeast
- 1 1/2 tablespoon white wine vinegar
- 1 1/2 teaspoon umami blend
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1/2 teaspoon rubbed sage
- 1 teaspoon garlic salt
Instructions
- Boil pot of water and cook pasta per package
- In a medium heat pan, sautee onion until translucent; add garlic for another 2-3 minutes
- Turn to low heat and cook mushrooms for 5 - 10 minutes until they start browning. Stir regularly so you don’t burn the garlic and onion
- In a blender, blend together the broth, white wine vinegar, tofu, nutritional yeast, and spices. It should form a creamy sauce
- Add sauce to vegetable mixture and saute together for another 5 minutes, stirring regularly. Add in noodles and stir together
Equipment
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Author
Protein Deficient Vegan
