Dinner tonight : a vegan stroganoff. The cream sauce wasn’t sour cream but silken tofu, lemon juice, red wine vinegar, and garlic.
The pasta was a red lentil pasta and the mushrooms were just your standard white mushrooms. The microgreens on top were some broccoli microgreens that I picked on a whim from the farmers market yesterday. I had no white wine though. Added some of those caramelized onions we froze awhile back.
https://eatplant-based.com/vegan-mushroom-stroganoff/
Yes, it was good and I’d make again.
by wynlyndd