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Saturday, 02 November 2013 09:25

Mushroom Stroganoff over Spaghetti Squash {Vegan & Gluten free}

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  • Ingredients:
    1 spaghetti squash
    1 cup water
    4 teaspoons olive oil, divided
    2 tbsp brown rice flour
    2 garlic cloves, minced
    1 cup vegetable broth
    1 tsp Bragg's Liquid Aminos
    1 tsp Dijon mustard
    1/2 cup silken tofu
    1/4 tsp salt
    1/2 yellow onion, diced
    3 fresh sage leaves, minced
    2 tsp parsley
    8 oz cremini mushrooms, quartered
    8 oz shiitake mushrooms, sliced
    4 oz oyster mushrooms, sliced
  • Instructions:
    Preheat oven to 350 degrees. Cut the squash in half length wise, and clean out all the seeds. Add a cup of water to a 13x9 baking dish, place the squash cut side down in the dish and bake for about an hour or until soft.

    Heat 2 1/2 tsp of the olive oil in a pan over medium heat, whisk in the flour and cook stirring constantly, about one minute. Add the garlic and broth, stir well, bring to a simmer, reduce the heat and cook for about 4-5 minutes. Set aside.

    In a small bowl, add the liquid aminos, Dijon mustard, tofu and salt. Whisk well to combine. (you could also use a hand mixer.)
    Add the tofu mixture to the broth mixture, stir well and cover to keep warm.

    Heat the remaining oil, add onion and cook until tender. Add the sage, parsley and mushrooms, cook for about 7-8 minutes. Add the broth mixture to the mushrooms, simmer on low.

    While the sauce simmers, remove the squash from the oven. Using a fork, scrape the flesh until "noodles" form. Transfer the "noodles" to a bowl and top with the mushroom sauce. Garnish with parsley.
  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Saute
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
  • Just right for...: Comfort food, Fall favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: You can use sour cream or dairy-free sour cream instead of the tofu to make it soy free.
  • Specialty Diets: Vegan, Vegetarian
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