PASTAS & SAUCES

Ground Beef Stroganoff: low carb vegan version

Tell Omnivorous People It Tastes Awful So You Get It All To Yourself

3 packages shirataki noodles, ~400g each (thick linguini style)
2 tbsp herb flavored extra virgin olive oil (Tuscan, Milanese Gremolata or Provençal)
2 medium onions, finely chopped
10 large brown cremini mushrooms, coarsely chopped
2 cups rehydrated TVP
2 ½ cups Creamy Sauce
1 cup fresh parsley
Salt and pepper to taste
Truffle oil (optional garnish when serving)
1 tbsp nutritional yeast (optional garnish when serving)

Makes 6 servings.

In a large skillet, heat the oil at low medium heat and sauté the onions and mushrooms until the vegetables are halfway soft. Add the rehydrated TVP, and salt and pepper to taste. Pour in the Creamy Sauce and stir, bringing it all to a simmer. Add in the shirataki noodles and parsley, stir again, cook covered for a few more minutes to help the flavors marry or at least date.

When serving, you can top with a sprinkling of nutritional yeast or truffle oil for extra impact.