Mushroom & Lentil Stroganoff



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. Per Serving (3/4 Cup, Plus 2 Tablespoons): 159 Calories, 4.75g Fat, 16.2g Carbohydrates, 13.5g Protein, g Fiber, 4.75g Sugar.









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.





Want to know what others thought about this recipe? Would you like to comment on this recipe? Go to the Mushroom & Lentil Stroganoff blog entry.