Vegan Mushroom Stroganoff with Eggplant
Ingredients
- 1 large yellow onion
- 3 cloves garlic
- 4 shiitake mushrooms
- 1/4 cup white cooking wine
- 1 (14 oz) can full-fat coconut milk
- 1/2 teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1 cup button mushrooms or shiitake mushrooms
- 1 box firm tofu
- Pasta, for serving
Roasted eggplant
- 1 eggplant
- Olive oil, for brushing
Preparation
Slice an eggplant in half and brush the flesh side lightly with olive oil. Roast flesh up at 350°F for 30-40 minutes. Let cool and scoop out the flesh.
Brown the onion, garlic, and shiitake mushrooms on low heat using a tablespoon of water at a time, for up to 10 minutes. If they start to burn, add a little more water.
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 the scooped eggplant flesh, 14 oz can full-fat coconut milk, 1/2 teaspoon ground black pepper, and 1 tablespoon soy sauce. Puree until smooth.
In the same pan, slightly brown 1 cup button or shiitake mushrooms and 1 box firm tofu.
Pour the pureed sauce over the browned mushrooms and tofu or mix together, and serve with choice of pasta. Cook the pasta according to package instructions
