Mushroom Stroganoff
Tofu Sour Cream:1-12 oz. package soft silken tofu
1 tsp. canola oil
1 Tbsp. lemon juice
1 1/2 tsp. honey
1/2 tsp. lite salt*
To make tofu sour cream, add all ingredients to a blender and process until completely mixed and smooth. Set aside. This can be made up to a day ahead of time.
Stroganoff:
1 tsp. olive oil
1 large onion, sliced (about 2 cups)
3 garlic cloves, minced
5 cups sliced fresh mushrooms (about
1 1/4 lb.)
2 tsp. low sodium beef-style seasonings (Emes)
1 Tbsp. nutritional yeast
1 Tbsp. low sodium soy sauce (Angostura)
1 Tbsp. cornstarch
In a large skillet over medium heat, sauté the onions in the olive oil until very brown. Be careful not to burn. (Add a small amount of water to the pan if it gets too dry.) Toward the end of sautéing time, add the garlic. Add the sliced mushrooms, beef-style seasoning and yeast, stirring frequently. Dissolve the cornstarch in the soy sauce and add to the mushroom mixture. Simmer until liquids thicken, stirring occasionally. Just before serving, add the tofu sour cream. Serve over brown rice or whole wheat noodles. Makes about 5 (3/4 cup) servings.
Nutritional Analysis per Serving:
| Calories |
126 |
| Fat, gm |
4 |
| Cholesterol, mg |
0 |
| Sodium, mg |
223 |
* For lower sodium version, eliminate lite salt to equal 111 mg sodium per serving.
Heart Healthy Food Sponsored by Loma Linda International Heart Institute
Recipe Source: Susan Lewis, MPH, RD, cardiac dietitian, Loma Linda University Medical Center
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