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Vegan stroganoff
Vegan stroganoff

Vegan stroganoff

with brown mushrooms, tofu, tomatoes, basil and basmati rice

This mushroom stroganoff is an excellent vegan meal option! The combination of the mushrooms gives a very rich flavor and the sauce the perfect creaminess.


30 min

395 kcal

2 doses

Median

Garlic, White Onion, Tomato, Natural Tofu, Fresh Basil, Thyme, Brown Mushrooms and Basmati Rice are currently unavailable.

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Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

to taste

3 cloves

to taste

to taste

to taste

6 uni

(1,500 gr)

1 uni

(100 gr)

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

395 kcal

1,655 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For the Sauce:

01

In a frying pan, sauté the onion and 1 minced garlic in a drizzle of olive oil.

02

Add the 6 sliced tomatoes, season with salt and let them lose water, stirring frequently. Let it cook for 20 min.

03

Add tofu and basil to taste, season with sea salt and mash everything in a blender. Reserve.

For Stroganoff:

01

Sauté the mushrooms and 2 chopped garlic cloves in the oil, season with a pinch of salt.

02

Add the mushrooms to the tomato sauce, sprinkle with plenty of fresh thyme, and serve!

For Basmati Rice:

01

Wash the rice well and drain, placing it in a deep pan.

02

Boil water in a kettle to speed up the process and add 2 measures of boiling water to 1 measure of rice. Put salt to taste.

03

Let the water and rice start to boil with the pan uncovered. As soon as the boil starts, put on a low heat and cover the pan allowing the rice to cook for 10 min, or until the water is completely absorbed.

04

At the end, stir with the help of a fork (not a spoon) to make the rice very loose.

05

Follow with stroganoff

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