Mushroom Stroganoff with the Veggielitas!

These ladies are “models who code.” They do their own social media, photoshop, and they designed to their own website. They aren’t just pretty to look at, they also help animals with the organization Start Rescue. The organization focuses on spaying an neutering and they also transport animals in need. They also have a new skincare line, Mahina Beaute.com, they formulated with help from Suzanna’s mother who is a chemical engineer. They donate ten percent of their profits to amazing charities and organizations. Jane Unchained News Network is one of the organizations they donate to! Believe it or not these gals are in their forties… We don’t believe them, and we will need to see some identification!

Maria and Suzanna are so fun to watch as they make this delectable dish. We know it has to be good because it’s Maria’s 95 year old grandmother’s favorite vegan dish! First, the Veggielitas caramelize the onions in this gorgeous kitchen. Then they make a tofu cream sauce for the stroganoff. This meal will have plenty of protein provided by plants! No animals need to be harmed to provide a person with plenty of protein and nutrients. Jim gives it the seal of approval, and he says that he wants to do this every week. We agree. This dish looks absolutely amazing, and Jane agrees describing it as “sinfully delicious!” Make Mushroom Stroganoff a family favorite at home with the recipe below!

Report Edited by Ellen Dent.

Creamy Mushroom Stroganoff for 4 people: 

3 tablespoons olive oil
1/2 cup diced onions
2 garlic cloves (minced)
6 cups (540g) a variety of sliced mushrooms (white button + cremini)
2 cups vegetable broth
12 ounces firm silken tofu
3 tablespoons tamari or soy sauce
1 teaspoon chopped thyme (not dried)
1/8 teaspoon ground black pepper and dsalt
12-ounces fettuccini pasta noodles
1/4 cup chopped parsley
2 tablespoons chopped chives

Heat 1 tablespoon of oil in large saucepan over medium high-heat and saute onions until translucent. Reduce heat to low and add the remaining 2 tablespoons of oil/ Add the garlic, mushrooms and saute for about 15 minutes until the mushrooms are soft. Remove from heat and set aside.

Put 1 cup of vegetable broth and tofu into your blender. Puree on high for about 60 seconds, until creamy. Add 1 cup of the mushroom mixture. Pulse a few times to blend. You want a grainy texture and not a puree.

Pour the tofu-mushroom mixture into the saucepan and stir in the soy sauce, thyme and black pepper. Bring the mixture to a boil over high heat. Reduce heat to medium and simmer, stirring well, for about 5 minutes. Until sauce thickens. Increase the heat to high and add 1/2 cup of the remaining vegetable broth. Bring the sauce to a boil and then reduce the heat to medium and simmer for 10 more minutes, until creamy. Cover and set aside.

Cook the pasta according to the package instructions. Drain the pasta and add it to the mushroom sauce. Add the parsley and stir to combine. Season to taste with salt and pepper and decorate with chives and parsley!