Alfredo Stroganoff recipe from the Post Punk Kitchen:
First marinate the mushrooms. (I used peas and carrots this time but mushrooms are excellent too! This marinade rocks.) They soak up the flavor pretty fast, so you don't have to marinate them for too long if you don't want to.
Mushroom Marinade Ingredients
1/3c Vegan Worcestershire sauce
3 tbsp tamari
2-3 tbsp extra virgin olive oil
Mix and let baby bellas or creminis marinate while you make the sauce.
1/2c Earth Balance (or a little more is fine, to taste)
2 cups soymilk (unsweetened is best)
1 package Extra firm tofu (appr 12 ounces)
1-2 tbsp white cooking wine
2 tbsp onion powder
2-3 tsp garlic powder
1-2 tsp sea salt
1-2 tsp black pepper (to taste)
pinch of nutmeg
3-4 tbsp arrowroot powder (more or less, as needed.. it should be creamy and the margarine should not separate)
Pasta: preferably spaghetti or Fettuccine
1c peas (use more or less as you prefer)
Baby bella or cremini mushrooms, use as many or few as you like
Combine all of the ingredients except the arrowroot powder into a food processor and blend until creamy and smooth. Put the mixture into a pot on low-medium heat. While this is cooking get your pot of water started on the stove for your pasta.
Get the peas ready to be heated up (microwave or stove... whatever. You want to coordinate this all to be ready at the same time).
While your sauce is heating up on low-med heat, preheat a skillet. When it is warm, dump the marinade and the mushrooms into the skillet. Mix the arrowroot powder in a little of the sauce in another container and add the mixture to the sauce when it is nice and hot. You can turn the heat up a little, but just don't let it boil. When it thickens and just starts to bubble, it is done. Put the pasta on a plate, cover with sauce, peas, and mushrooms.
I used sprouted grain pasta, which was delicious. Yum!!