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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
  

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

Instructions
 

Cooking the Spaghetti Squash

  • First, cut the whole squash in the center, length wise.
  • Place the squash in a casserole dish, cut-side down, and add about 1 inch of water to the dish.
  • Cook at 375 degrees for about 40-50 minutes (depending on the size), or until a knife goes easily into the flesh.
  • 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

  • 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.
  • Next, add in the mushrooms, and don’t stir them. Sprinkle a little salt on top, so they start to sweat.
  • 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.
  • 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.
  • Lastly, to the mushrooms, add the spaghetti squash and the tofu sauce. Mix well to heat through, allowing to simmer a few minutes.
  • 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.