Celebrating Dad is easy with this delicious and hearty recipe for Father’s Day! This is definitely the best plant-based Stroganoff recipe.
Prep Time: 15 mins
Cooking Time: 30 mins
12oz chopped mushrooms
2 cups chopped onions
6 cloves garlic
1 tbsp fresh sage
1 tbsp fresh thyme
2 cups unsweetened, unflavored plant-based milk
2 tbsp oat flour
3 tsp white wine vinegar
4 cups farfalle pasta
2 cups frozen or fresh spinach
Fresh parsley for garnish
8 oz tofu (pressed and cubed)
First, slice the mushrooms. Transfer to a saucepan.
Add 2 cups chopped onions, 6 cloves garlic, 1 tablespoon fresh sage, and 1 tablespoon fresh thyme.
Cook over medium-low for about 10 minutes or until all liquid has been cooked off and mushrooms start to brown. (Meanwhile, place the tofu in your TOFUDEE Tofu Press to drain excess liquid).
Remove ½ cup of the mushrooms from the pan; set aside.
Add the plant-based milk, oat flour, and 3 teaspoons white wine vinegar.
Transfer to a blender; blend until smooth.
Cook for about 4 minutes more or until thickened.
Stir in the reserved mushrooms and tofu.
Cook pasta according to package directions, adding spinach at the last minute of cooking; drain. Transfer pasta mixture to a large serving dish. Spoon mushroom gravy over the top. Sprinkle with chopped parsley.
Serve and enjoy! 😋😉