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.
|Servings 4||Serving Size 3/4 Cup, Plus 2 Tablespoons|
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.