Mushroom Stroganoff

This is a recipe I have adapted from a cookbook of mine.  This is a comfort dish I often crave, and because it is so easy to make I have made this dish many, many times.  I've especially made this throughout the duration of my pregnancy the past 9 months!  I serve it over any noodles you have on hand, or you can serve over brown or Jasmine rice.  If you would like to make this dish Gluten-Free use tofu or soy-curls as the meat option, and serve it over rice or brown rice noodles.  A lot of times, I leave the mushrooms out of this and add bell peppers, or cut back on them and still add bell peppers... yummy!


Mushroom Stroganoff


olive oil
1 lb. gluten or veggie meat, or sauteed/browned tofu, cubed
1 large onion, thinly sliced
1 bell pepper, any color, sliced in 2-inch pieces
4-6 garlic cloves, minced or pressed
6 oz. fresh mushrooms, sliced (~2 cups)
2 cups vegetable or chicken-like broth
1 TB arrowroot powder, or cornstarch
3 TB soy sauce or Bragg's Liquid Aminos
1 cup toffuti sour cream (non-hydrogenated version)
2 tsp dried basil
2 tsp sweet paprika
Agave Nectar
Celtic grey sea salt


1.  Heat the oil in wok or large skillet and saute gluten/tofu, onions, mushrooms, and bell pepper until the onions start to get transparent.
2.  Add garlic, saute for 2-3 more minutes, until cooked.
3.  In a medium bowl (or large measuring bowl) whisk together broth, arrowroot powder, soy sauce, sour cream, basil, and paprika.  Stir into sauteed mixture. 
4.  Cook for about 5+ minutes until it starts to boil and thicken up, stirring often.  Add (to taste) a couple squirts of Agave nectar, and a huge pinch of sea salt.  
5.  Serve over your choice of pasta or rice.  Voila!  Bon appetite!