High-Protein Vegetarian Mushroom Stroganoff

I adapted this one from Katie’s recipe but scaled it down to serve only one person. Also I cut back on the cooking time to make sure there was still some crunch left in the vegetables as I like them a bit chewy.


80g onion, finely chopped

75g mushrooms, sliced

1 clove garlic, minced

70g carrot, sliced in coins

75g green snap beans, halved

125 ml water

For the sauce:

30g tomato paste

60g tofu (such as silken firm)

125 ml water

3/4 tbsp white wine vinegar

1/4 tsp salt

pepper to taste

Saute the onions in a medium pan for about a minute. Add mushrooms and garlic and saute a few minutes more.

Add carrots, snap beans and a dash of salt and saute a while longer. Then add 125 ml water.

Bring to a boil, cover and cook on low for 20-25 min. (most of the water should be gone and the vegetables should be cooked but still firm)

Meanwhile combine all ingredients for the sauce in a blender or food processor and blend until completely smooth.

After 20-25 minutes add mixture to the pan and bring to a boil. Lower heat to medium and contonue to cook (uncovered, stirring occasoinally) until thick, about 10 minutes.

Serve with a piece of nice whole-meal bread.

Makes one large serving, at 170 kcal.

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