Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
1 large onion, thinly sliced
1/2 lb white button mushrooms, sliced
2 cups slivered seitan or grilled Portobello mushrooms or crumbled veggie burgers
2 tbsp tomato paste
3 tbsp dry sherry plus 3 tbsp water or 1/3 cup dry white wine
1 (1oz) package vegetarian dried onion soup mix
2 cups boiling water
1 tsp dry mustard
3/4 cups Tofu Sour Cream (see below)
In a large non-stick skillet, steam fry the onion and white mushrooms until the onion starts to soften. Add
the seitan or grilled mushroom slivers and stir fry for a few minutes. add the tomato paste along with the
sherry and water or wine.
Dissolve the soup mix in the boiling water, and add to the pan with wine and mustard. Simmer over
medium low heat for 5 minutes.
Add the tofu sour cream to the pan over low heat, stirring gently until heated through. Serve immediately
Tofu Sour Cream
1/2 lb firm tofu
2 tbsp oil
1 tbsp fresh lemon juice
1 1/2 unrefined sugar or other sweetener
1/2 tsp salt
Combine all the ingredients in a blender and blend until smooth and creamy. This will keep in your
refrigerator for 5-7 days.
Stir Fried Tofu and Vegetables in Ginger Sauce
3/4 cup soy sauce
3/4 cup lemon juice
1-2 tsp grated fresh ginger
Page 166