Description
A meat-free recipe for a French classic. This cozy vegan mushroom & tofu fricassee is rich, creamy, and absolutely satisfying.
Ingredients
Scale
- 1 15 oz Brick Extra Firm Tofu (Broken into bite sized pieces)
- 8 oz Oyster Mushrooms (Chopped)
- 1/4 Cup Gluten-Free Flour
- 2 Stalks Celery (Chopped)
- 1 Carrot (Peeled and Chopped)
- 1 Yellow Onion (Chopped)
- 2 Tbsp Vegan Butter
- 1 tsp Dry Basil
- 1 tsp Dry Thyme
- 1/2 Cup Vegan Dry White Wine
- 3 Cups Veggie Stock
- 3 Cloves Garlic (Minced)
- 1 Tbsp Lemon Juice
- 1/2 Cup Soy Milk
- 2 Tbsp Fresh Parsley (Chopped for Garnish)
Instructions
- Prepare all produce as directed above. In a large bowl coat the tofu pieces and mushrooms in the flour.
- In a large Stock pot coated with a 2 tsp of olive oil, cook the coated tofu and mushrooms over medium heat. Stir occasionally until golden brown. Approx. 5 minutes. Transfer to a bowl and set aside.
- Clean the stock pot iif desired. Next add the carrot, celery, onion and butter to the Stock pot and place over medium/heat. Sauté until fragrant, Approx. 3 minutes.
- Add the tofu and mushroom mixture to the sautéed vegetables along with the garlic and dry spices. Allow mixture to cook for 3-4 more minutes. Stirring occasionally to combine.
- Next add the wine and sauté for 3 more minutes to burn off the alcohol.
- Pour in the broth and bring to a simmer and allow to thicken stirring occasionally, Approx. 5-7 minutes.
- Next add the lemon juice and soy milk and stir to combine. Heat for 2-3 more minutes.
- Garnish with parsley and serve over rice and toasted bread.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Fricassee Recipe, Mushroom & Tofu Fricassee
