One-Pot Smoked Tofu Mushroom Stroganoff with Green Beans
A flavourful one-pot vegan stroganoff dish with smoked tofu, sauteed mushrooms and green beans for some crisp vibrancy. Just what you need to warm the heart on chilly autumn nights.
1 - 2clovesgarlic(omit if you don't consume) finely chopped or minced
1shallotor small onion, (omit if you don't consume) finely chopped
100ggreen beans [3.5 oz], sliced lengthwise
100gfresh white mushrooms [about 7 - 10, 3.5 oz], sliced
1/2packet smoked tofu[100 g], cut into small cubes, **see notes for substitutes
600mlwater or vegetable broth[2 1/2 cups]
180gpasta of choice[6 oz], regular or gluten-free pasta, bean pasta or shirataki noodles for low carb/keto-friendly
120mlcanned coconut milk[1/2 cup] or other rich non-dairy milk like homemade creamy cashew milk
60mlwateror more for extra sauce
1tablespoonpotato starchor cornstarch
2tablespoonsdark soy sauce(or tamari for gluten-free), ***see notes
1/2teaspoonpaprika
4 - 5sprigsfresh thymeor 1/2 teaspoon dried thyme
Saltif needed (soy sauce may already be salty enough)
Black pepper to taste
Chopped parsley for garnish
Instructions
Electric Pressure Cooker Instructions
Set the pressure cooker on saute mode.
Heat the coconut oil then add the minced ginger, garlic and onion and saute until the onion is translucent, about 3 - 4 minutes. Add the green beans, mushrooms and smoked tofu and saute for about 3 minutes.
Pour in 600 ml water or vegetable broth and soy sauce or tamari. Add the thyme and paprika.
Drop in the pasta and stir to combine.
Cancel the saute mode. Close the pressure cooker with the valve in the closed position.
Set the cooker on manual, medium pressure for 3 minutes, (****see recipe notes for variation).
Once the time is up, allow the pressure to naturally go down for 10 minutes. After 10 minutes, open the valve and release the remaining pressure, then remove the lid.
Mix the potato starch with the coconut milk and 60 ml water. Add more water if you want more sauce.
Set the cooker on the saute mode. Pour in the coconut milk mixture. Stir and continue to simmer until the sauce thickens, another 2 - 3 minutes. Cancel the saute mode.
Taste and season with salt if needed and black pepper to taste.
Ladle the creamy pasta in bowls and garnish with freshly chopped parsley. Serve immediately.
Saucepan Instructions
Heat the coconut oil in a pan on medium-high heat. Add minced ginger, garlic and onion and saute until the onion is translucent, about 3 - 4 minutes.
Add the green beans, mushrooms and smoked tofu and saute for about 3 minutes.
Pour in the water or vegetable broth and soy sauce or tamari. Add the thyme and paprika.
Drop in the pasta and stir to combine.
Reduce heat to medium and simmer until the liquid has reduced by a third, about 7 minutes.
Mix the potato starch with the coconut milk.
Pour in the coconut milk mixture. Stir and continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
Taste and season with salt if needed and black pepper to taste.
Ladle the creamy pasta in bowls and garnish with freshly chopped parsley. Serve immediately.
Stove Top Pressure Cooker Instructions
Proceed as for the saucepan instructions until step 4. Close the pressure cooker with the weight whistle fitted on.
Cook on medium heat and count 3 minutes as from the first whistle.
Turn off the heat and let the pressure go down naturally for 10 minutes, then release any remaining pressure manually by lifting the whistle.
Open the pressure cooker then proceed as for the saucepan instructions steps 6 - 9.
Notes
*It's easy and way more convenient to make your own homemade minced ginger in advance. It keeps for 2 - 3 months refrigerated and is handy whenever minced ginger is needed in recipes. See our easy tutorial on how to do this - Homemade Ginger-Garlic Paste - https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/**If you can't find smoked tofu, use regular tofu that has been pan-fried first. You may use a little liquid smoke and soy sauce to flavour the tofu while pan-frying.Soy-free OptionsReplace the smoked tofu with cooked chickpeas. ***Use our soy-free gluten-free soy sauce substitute - https://veganlovlie.com/soy-sauce-substitute-recipe-for-soy/Pasta Cooking Time****Pasta cooking time may vary depending on the pasta. See packet instructions, then divide the time indicated by half and in case of fractions, round off to the closest whole number down (not up). Example, if the package indicates 7 minutes cooking time, set the cooker for 3 minutes (i.e. 7/2=3.5, then round off to 3 minutes). If the package indicates 8 minutes, pressure cooker time would be 4 minutes.Low Carb / Keto-Friendly OptionsBean pasta for low carb - https://amzn.to/2yonya1Shirataki noodles for keto-friendly - https://amzn.to/2CTBs7CFrench bean slicer - https://amzn.to/2yI04vKLink to original recipe post - One-Pot Smoked Tofu Mushroom Stroganoff with Green Beans - https://veganlovlie.com/one-pot-smoked-tofu-mushroom-stroganoff