Vegan Mushroom Stroganoff with Roasted Eggplant
Ingredients
- 1 large yellow onion
- 3 cloves garlic
- 4 shiitake mushrooms
- 1 eggplant
- Olive oil, for brushing
- Water, as needed
- 1/4 cup white cooking wine
- 14 oz can full fat coconut milk
- 1/2 teaspoon ground black pepper
- 1 tablespoon soy sauce or aminos
- 1 cup button or shiitake mushrooms
- 1 box firm tofu
- Pasta, as desired
Preparation
Slice an eggplant in half and brush the flesh side lightly with olive oil
Roast the eggplant flesh up at 350°F for 30-40 minutes, let cool and scoop out the flesh
Brown onions, garlic and mushrooms on low heat using a tablespoon of water at a time for up to 10 minutes, adding more water if they brown quickly
Add 1/4 cup white cooking wine to the pan and cook for 2-3 minutes
Pour the contents of the pan into a blender with a 14 oz can of full fat coconut milk, the flesh from one roasted eggplant, 1/2 teaspoon ground black pepper and 1 tablespoon soy sauce or aminos, then puree until smooth
In the now empty pan, slightly brown 1 cup chopped button or shiitake mushrooms and 1 box firm tofu
Cook pasta according to package instructions
Pour the sauce over or mix in with the cooked pasta and serve
