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Showing posts from April, 2018

Vegan Portobello and Porcini Mushroom Stroganoff

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One of the difficulties when I first started going with a plant based diet was finding dishes that provided a "satisfying" meal. I could eat a pile of rice, veggies and beans and still feel completely dis-satisfied with what I ate. On the other hand it's easy to fool yourself into thinking being "plant based" means you're free to eat all the oreo cookies you desire without consequence.  I found the keys for me were texture and dietary fat. I saw this recipe in the forks over knives cookbook and it sounded pretty delicious. The dried porcinis had a "beefy" smell and mushrooms tend to have a good mouth chewy texture (I used abalone mushrooms to great textural effect) and the use of a tofu "sour cream" gave the dish a good richness.  So it checked all the boxes for good potential.


Here are the ingredients, pretty simple: shallots, dry white wine, garlic, some eggless pasta (well they say they may have trace amounts of egg but it wasn't…