Mushroom & Lentil Stroganoff
- COOK
45 Mins - PREP
15 Mins - TOTAL
60 Mins
This recipe sticks with the classic Stroganoff tastes of beefy and creamy. You would swear that someone slipped in real sour cream somewhere and the mushrooms and lentils give it a beefy taste.
| Nutritional Facts |    |
| Servings 4 | Serving Size 3/4 Cup, Plus 2 Tablespoons |
 | | Calories | 159 |
| Fat | 4.75g |
| Carbohydrates | 16.2g |
| Protein | 13.5 |
| Fiber | g |
| Sugar | 4.75g |
| Sodium | mg | | |
Ingredients
- 2 Tablespoons Canola Oil
- 8oz White Button Mushrooms, Sliced and Diced
- 1/2 Purple or Yellow Onion, Grated
- 1 Clove Garlic, Minced
- 14 oz Silken Tofu
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon White Wine Vinegar
- 1 Teaspoon Salt
- 1 Cup Cooked Lentils
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- Pepper (to taste)
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Sugar
Directions
In a skillet place the canola oil, onion, garlic and mushrooms together and saute until tender on medium heat. Lower heat to low-med.
Blend silken tofu in a blender until smooth. Pour into skillet. Also add, lemon juice, white wine vinegar, salt, lentils, onion powder, garlic powder, pepper, soy sauce, sugar. Stir together ingredients and simmer for about 5 minutes or until it becomes the thickness of gravy.
Serve over brown rice, jasmine rice or noodles.
