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 | 211 |
Fat | 10g |
Carbohydrates | 19g |
Protein | 13.8 |
Fiber | 4.1g |
Sugar | 4.8g |
Sodium | 774.2mg | ![]() | ![]() |
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. If it seems like it's too thick, thin with almond milk.
Serve over brown rice, jasmine rice or noodles.