With a creamy texture from protein-rich tofu and umami flavors from 'shrooms and soy sauce, you'll love this blender meal.
Creamy Mushroom Stroganoff (serves 4)
3 tablespoons olive oil
1/2 cup diced yellow onion
2 cloves minced garlic
6 cups sliced white button and cremini mushrooms
2 cups vegetable broth
12 ounces firm silken tofu or firm regular tofu
12 ounces gluten-free or regular fettuccini or spaghetti
3 tablespoons wheat-free tamari or soy sauce
1 teaspoon chopped fresh thyme
1/8 teaspoon freshly ground black pepper, plus more to taste
1/4 cup chopped flat-leaf parsley, plus more to garnish
2 tablespoons finely chopped chives, for garnish
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat and saute onion for about 5 minutes, until soft and translucent. Reduce heat to low and add remaining 2 tablespoons oil. Throw in garlic and mushrooms and saute about 15 minutes, until mushrooms are soft. Remove from heat and set aside.
2. Put 1 cup vegetable broth and tofu into blender and puree on high for 30 to 60 seconds, until smooth and creamy. Add about 1 cup of the mushroom mixture. Pulse a few times to break them up. You want a speckled, grainy consistency, not a puree.
3. Cook pasta in boiling water until al dente; drain and return to pot.
4. Meanwhile, pour blended mixture into saucepan and stir in tamari, thyme, and pepper. Bring mixture just to a boil over high heat; reduce heat to medium and simmer, stirring often, about 5 minutes, until the sauce thickens. Increase the heat to high and add 1/2 cup remaining broth. Bring sauce just to a boil, reduce heat to medium-high, and simmer about 10 minutes, until reduced by half. Increase heat to high again and add remaining broth. Bring sauce just to a boil, and then reduce heat to medium and simmer 10 minutes more, until creamy. Add pasta to the mushroom sauce. Add parsley and stir to combine. Season to taste with salt and pepper and serve family-style in a big bowl garnished with the chives and parsley.