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easy vegan mushroom stroganoff

Easy Vegan Mushroom Stroganoff

THERE’S SOMETHING ABOUT SAVORY MUSHROOMS, CREAMY SAUCE, AND DELICATE NOODLES THAT MAKES THIS EASY MUSHROOM STROGANOFF MY NEW FAVORITE RECIPE.
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Ingredients Method Notes

Ingredients
  

Spaghetti Squash portion of recipe
  • 1 spaghetti squash (cooking instructions below) ~ reserve 4 ounces for this recipe and save the rest for later
Veggies
  • 10 oz baby bella mushrooms (sliced) – these cook down to 6 ounces
  • 1/2 onion, diced
  • 2 cloves garlic, divided
  • 4 oz ounces spaghetti squash (reserved from cooking the whole spaghetti squash)
  • few sprigs parsley, minced
Protein
  • 4 oz tofu (I used organic sprouted firm tofu)
Additional ingredients
  • 1/2 cup hot water
  • salt & pepper

Method
 

Cooking the Spaghetti Squash
  1. First, cut the whole squash in the center, length wise.
  2. Place the squash in a casserole dish, cut-side down, and add about 1 inch of water to the dish.
  3. Cook at 375 degrees for about 40-50 minutes (depending on the size), or until a knife goes easily into the flesh.
  4. Scoop out the spaghetti squash using a fork, and reserve 4 ounces of it for this recipe. Save the rest later.
The Rest of the Recipe
  1. First, in a sauce pan (cast iron preferred) sauté the onion and one garlic clove (chopped) in a little spray of oil until they become aromatic, about a minute or so.
  2. Next, add in the mushrooms, and don’t stir them. Sprinkle a little salt on top, so they start to sweat.
  3. After a couple of minutes, if the undersides are looking like they’re starting to brown, flip them over and continue to cook about 4 minutes or so. They should look meaty and start to shrink a bit.
  4. In the meantime, make your sauce: in a personal blender (something like this), blend the tofu, water, the other garlic clove (chopped) and a few pinches of salt and pepper until well blended. Taste for seasoning.
  5. Lastly, to the mushrooms, add the spaghetti squash and the tofu sauce. Mix well to heat through, allowing to simmer a few minutes.
  6. When done, serve with parsley on the top.

Notes

For those measuring: this dish offers approximately 10-11 ounces of veggies (the onion doesn’t cook down to much, mushrooms are 6 oz and squash is 4 oz) and one protein. If using more than a spray of oil, also consider add on a fat serving.