Nutrition
Calories: 364kcal | Carbohydrates: 41.4g | Protein: 33.5g | 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 Mushrooms sliced
- 1 Onion chopped
- 1 bulb Garlic minced
- 16.5 oz Extra Firm Silken Tofu I used Mori Nu
- 1 cup Vegetable Broth
- 5 tbsp Nutritional Yeast
- 1 1/2 tbsp White Wine Vinegar
- 1 1/2 tsp Umami Blend
- 1 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Thyme
- 1/2 tsp Rubbed Sage
- 1 tsp 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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Notes
Track this on My Fitness Pal searching:
PDV High Protein Mushroom Stroganoff
Did you make this recipe?Mention @proteindeficient.vegan