“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!
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
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!