A creamy tasty stroganoff made with a cashew tofu sauce. In the Island Stroganoff variation, you can use coconut milk instead of the cashew nuts and tofu. Be prepared to give the recipe to your friends!
Place cashews and tofu in blender with 1 cup water; blend until smooth.
While blending, add seasonings and then the remaining 2 cups water after mixture is smooth.
- Meanwhile, sauté onions and mushrooms in a small amount of water until tender. Stir in the blended tofu mixture and the gluten pieces (Veggie Cutlets).
Heat to serving temperature; do not boil, or the texture may become slightly curdled.
- Serve over brown rice or pasta.
Note: This recipe yields a fairly large amount of sauce. Cook the amount of pasta or rice you need, then put the extra sauce in the refrigerator for later use. Extra sauce could also be frozen.
For Variation: Island Stroganoff
Replace cashew nuts, tofu, and water with 1 can coconut milk; omit yeast flakes and add 1⁄2 teaspoon thyme.
Cooking time: 25-30 min
Yield: 7 cups of sauce