Tofutti Better Than Sour Cream Asian Style Mushrooms and Eggplant

Tofutti Better Than Sour Cream Asian Style Mushrooms and Eggplant

“Asian Style Mushrooms and Eggplant”

Vegan, dairy free, gluten free meals are easier than you think to create and prepare. Try this one for a healthy and delicious alternative to beef stroganoff or Asian style beef with mushrooms. Its made with Tofutti Better Than Sour Cream and it takes less than 30 minutes to go from prep to table. Enjoy!

Ingredients:

1 lb. sliced mixed fresh mushrooms, such as crimini, chanterelles, porchini, baby Portobello, and oyster
1 small asian eggplant, cubed
1 small yellow onion, sliced thin
2 cloves garlic, minced
1 T. sesame oil
2 T. vegetable oil
1 cup vegetable broth
1/4 cup Tofutti Better Than Sour Cream
1/4 cup shelled edamame
2 T. fresh chopped parsley
1 T. soy sauce
Salt and white pepper to taste
2 cups cooked Jasmine rice

Directions:

Place in the oils in a medium fry pan, and heat. Add mushrooms, eggplant, onion, and garlic. Saute until fork tender, about 4 minutes.

Add vegetable broth, soy sauce and Tofutti Better Than Sour Cream until well combined. Season to taste with salt and pepper. Add edamame. Remove from heat.

Plate the rice and top with the mushroom eggplant mixture. Garnish with parsley and a few edamame. Delicious!

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Tofutti Dairy Free Sour Cream “Choco Chip” Cookies

Tofutti Dairy Free Sour Cream "Choco Chip" Cookies

Tofutti Dairy Free Sour Cream “Choco Chip” Cookies

Ingredients

1/2 c. vegan butter
3/4 c. cane sugar
1 tsp pure vanilla extract
1 tsp unsulphured molasses
3 tbsp Tofutti Better Than Sour Cream
1/4 tsp baking soda
1/4 tsp baking powder
1/4 c. chopped pecans
1 1/4 c. unbleached flour
1/4 c. vegan mini chocolate chips
1/2 tsp fine sea salt

Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a large bowl, cream the butter, sugar, vanilla extract, molasses and sour cream with a hand mixer, on high speed, until creamy (15-20 seconds).

Sift in the salt, baking soda, baking powder.

Mix just until combined. Sift in the flour, 1/2 cup at a time; stir in with a wooden spoon. Mix in the chocolate chips.

Using a medium ice cream scoop, drop the dough onto the prepared baking sheet, about three inches apart. Bake at 350˚F for 10-12 minutes (I prefer them slightly underbaked at 10). Store in an air-tight container for up to 4 days.

Yield: approximately 30 cookies

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