The Best Mushroom Stroganoff Recipe (You Won't Believe It's Vegan!)
This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. The mushroom sauce is gluten-free, plant-based, perfect for lunch or dinner, quick and easy to make (ready in less than 30 minutes)! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 onion diced
2-3 garlic cloves minced
1 tbsp vegetable oil
11 oz (300 g) fresh mushrooms sliced
4 tbsp (40 ml) white wine (optional)
1 tbsp tamari or soy sauce
3/4 cup (180 ml) vegetable broth or water
3/4 cup (180 ml) plant-based milk or cream
2 tbsp cornstarch
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
A pinch of red pepper flakes
Salt & black pepper to taste
1 tbsp nutritional yeast flakes (optional)
Fresh thyme leaves and/or parsley (and/or tarragon) chopped
Serve with rice or pasta of choice
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I BET YOU'VE NEVER SEEN SUCH AN AMAZING RECIPE BEFORE! PRESERVED TOFU ESCABECHE
This preserved tofu escabeche is the best, I repeat, the best tofu recipe I have ever tasted. I have been making this recipe for a long time because it is a perfect fridge foraging recipe: You can preserve tofu in an amazing brine using WHATEVER vegetables you have laying around in your fridge. Have fun and be amazed by the beauty and deliciousness of this special tofu escabeche!
I BET YOU'VE NEVER SEEN SUCH AMAZING RECIPE BEFORE! PRESERVED TOFU ESCABECHE
INGREDIENTS:
1/2 carrot, sliced
About two cups of red and yellow peppers, thinly sliced
1/2 cup of sliced green onion
1/3 cup of onion or shallots, sliced
3 whole mashed garlic cloves
Dried sage
Cherry tomatoes or roughly chopped tomatoes, about 1 cup
2 blocks of a firm or extra firm tofu, pressed
A few baby potatoes
3 bay leaves
1 teaspoon of whole black peppercorns
a few allspice corns
1 teaspoon of coriander seeds
3 or 4 slices of fresh ginger
2 orange zests
2 lemon zests
1/4 cup of sherry wine vinegar
1 cup of white wine
2 teaspoons of smoked paprika
Olive oil
Salt to taste
Black pepper to taste
Fresh rosemary
3 tablespoons of port wine or 1 teaspoon of your favorite sweetener (sugar, agave, vegan honey...)
METHOD:
Cut the carrot, pepper, tomatoes, green onions, and onion into strips. Vegetables may vary – use your favorites or whatever you have on hand
Turn on the heat and add a good amount of olive oil. Add three crushed garlic cloves, the black peppercorns, the allspice, the ginger, and the coriander seeds. Again, use the spices that you fancy or have at home
Add two orange peels and the bay leaves, and the dried sage
Add the vegetables and sauté. Add more olive oil, salt, and pepper
When the vegetables are cooked but al dente, add smoked paprika and, after a few seconds so that it does not burn, add a cup of white wine and 1/3 cup of sherry wine vinegar
Add the cherry tomatoes or chopped tomatoes and lower the heat to a minimum
Cut the tofu into fairly thick strips, press it well
Add the port wine to the marinate. Turn off the heat
Fill a third of a glass jar with the marinade, place the tofu on top and cover with more marinade until the container is full, add the fresh herb of your choice, I have used a sprig of rosemary but fresh thyme is also great. This way it will keep for weeks; the longer the tofu is in the marinade, the more flavor
MAKE THE PAN-SEARED TOFU ESCABECHE RECIPE:
Cut the potatoes into thick slices and boil them in a pot with water and salt
In a pan, over medium heat, add the olive oil from the escabeche olive oil, add the tofu and sear it until all its faces are golden brown. Do the same with the potatoes.
On a plate, place a base of potatoes, followed by the tofu and some of the escabeche vegetables. Season with salt and pepper, add a touch of freshly squeezed lemon juice, and finish with a little liquid from the escabeche.
CHEF'S TIP:
When the tofu is gone and all you have is some of the delicious escabeche marinate and some of the marinated vegetables, you can add it to a blender along with a few slices of toasted or stale bread, a tiny bit of water, and blend it until smooth and drizzle it on top of a salad, or a bowl of rice or as a dip for your vegetables or fries!
????PRINTABLE RECIPE: chefjanapinheiro.com
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THE TOFU RECIPE TO END ALL TOFU RECIPES: PRESERVED TOFU ESCABECHE
How To Make Perfect Healthy Oil Free Creamy Tofu Salad Dressing Weight Loss
Healthy Tofu salad dressing. I am losing weight, with the healthy cooking. I do not use any flour, oil, butter, buttermilk, or sugar. If you like my healthy dressing recipe
make sure to like and SUBSCRIBE!
Vegan BBQ Tofu Kabob | The Mushroom Den
Hope you enjoy this one. Stay blessed!
Ingredients for BBQ Tofu:
25oz Super Firm Tofu (1.5 pack - I used the Trader Joe's version)
3 Tbsp BBQ Seasoning (I used ‘Grill Mates Memphis BBQ Pit rub)’
3 Tbsp Mesquite Seasoning ( used Grill Mates)
2 Tbsp Coconut Aminos
1 Tbsp Liquid Smoke
1 Tbsp Vegan Worcestershire Sauce (I used Annie’s)
1 Tbsp White Wine Vinegar
1/4 Tsp Cayenne Pepper
2 Tbsp Complete Seasoning (I used the brand Badia)
Ingredients for Veggies
2 Tbsp Coconut Aminos
1 Tbsp Coconut Oil
1 Tbsp White Wine Vinegar
2Tbsp Complete Seasoning (I used the brand Badia)
Veggies Used:
Baby Bella Mushrooms
Green Zucchini
Yellow Zucchini
Green, Yellow, Orange and Red Bell Peppers
Red Onions
Grape Tomatoes
Preparation Time: 30 Minutes
Resting time: At least 4 hours or overnight
Grilling Time: 3 to 5 minutes
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KING Mushroom Scallops with Garlic Butter White Wine sauce | Wicked Kitchen, Mushroom Masterclass
In this episode of The Wicked Kitchen, Chef Derek Sarno shows you how to make delicious vegan scallops using King Oyster Mushrooms in a white wine butter sauce, served over a bed of the new Wicked Purple Rice and topped with wilted baby spinach. You've gotta see this one to believe it!
Full written recipe ????????
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Creamy butter garlic mushrooms || Mushrooms in creamy garlic sauce || Mushroom recipe || Veg recipe
Ingredients-
1. Chopped Onions- 3 medium
2. Butter- 2 Tbsp
3. Chopped Garlic
4. Mushrooms- 200g
5. fresh Cream- 100ml
6. Salt To taste
7. Black Pepper Powder - 1Tsp
8. Red Chilli Powder- 1 Tsp
9. Water- 200ml
10. 1 Tbsp Of Cornflour mixed With 1 Cup
Of Water.
11. Dry Pudina Leaf
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