Vegan stroganoff

Name: Vegan stroganoff with brown mushrooms, tofu, tomatoes, basil and basmati rice
Total time: 30 min
Yield: 2 servings
Ingredients: 10.5 gr Garlic; 1 uni White Onion; 6 uni Tomato; 100 gr Natural Tofu; to taste Fresh Basil; to taste Thyme; 500 gr Brown Mushrooms; 1 cup Basmati Rice; to taste Olive Oil; to taste Sea Salt

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.

By Maria de Oliveira Dias

For 2 people Mediterranean Plant Based Low Kcal Gluten Free

30 min

369 kcal

2 doses

Median

5.28€ / per dose

10.56€ / recipe

Ingredients

Basmati Rice

1 cup

Brown Mushrooms

500 gr

Fresh Basil

to taste

Garlic

3 cloves

Natural Tofu

100 gr

Thyme

to taste

Tomato

6 uni

(1,500 gr)

White Onion

1 uni

(100 gr)

You will also need:

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

Olive Oil

to taste

Sea Salt

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

369 kcal

1,544 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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