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Vegan Stroganoff

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Vegan Stroganoff

Features:
  • Vegan
  • 55
  • Serves 8
  • Easy

Directions

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This is a great dish for any occasion. It is very hearty

Ingredients:

  • 16 ounces spaghetti noodles
  • 24 ounces tofu
  • 3 tbsp. vegan sour cream
  • 1 tbsp. olive oil
  • Three diced onion
  • 12 ounces coconut milk (without the liquid)
  • 8 ounces sliced mushrooms
  • 2 tbsp. soy sauce
  • Two tsp. minced garlic

Directions:

  1. Begin by allowing the spaghetti noodles to boiling in a pot of water. Cook the noodles for ten minutes.
  2. Afterwards, drain the pot.
  3. Heat the olive oil in a skillet on medium, and then sauté the tofu for ten minutes, stirring all the time. Set this mixture on a side plate.
  4. Next, place the onions, the mushrooms, the garlic, and the soy sauce in the skillet and heat them together for seven minutes.
  5. To the side, mix the coconut milk—without the water, just the cream—and the vegan sour cream.
  6. Stir well, and add this mixture to the skillet. Add the tofu to the skillet and cook for five more minutes.
  7. Pour this mixture over the spaghetti noodles, and enjoy!
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