Vegan French Fine Dining Experience: Delightful Mushroom Stroganoff with Truffle Cauliflower Risotto

Allergens

Soy, Soy Sauce (contained in recipe)

Ingredients

• 1 lb oyster mushrooms, sliced
• 1 cup vegetable broth
• 16 oz extra firm tofu, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup white wine
• 1/4 cup nutritional yeast
• 1 tbsp soy sauce
• 2 cups cooked quinoa
• 1 medium cauliflower, cut into florets
• 3 cloves garlic, minced
• 1 tsp truffle oil
• Fresh parsley, for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add diced tofu and cook until golden brown, seasoning with salt and pepper. Remove from pan and set aside.
2. In the same skillet, add sliced mushrooms and cook until tender. Deglaze with white wine, then add vegetable broth, nutritional yeast, and soy sauce. Simmer for 5 minutes.
3. Meanwhile, prepare Truffle Cauliflower Risotto by combining cauliflower florets, garlic, and a pinch of salt in a food processor until the consistency is that of couscous. In a pot, cook with 2 cups of water, stirring constantly until desired texture is achieved. Stir in truffle oil and adjust seasoning as needed.
4. Combine cooked quinoa with the Vegan Mushroom Stroganoff sauce, then gently fold in the golden tofu pieces.
5. To plate, spoon Truffle Cauliflower Risotto onto each dish, creating a bed for the Mushroom Stroganoff and Tofu. Garnish with fresh parsley and a drizzle of truffle oil.

Chef’s Insight

The combination of flavors in this recipe creates a luxurious dining experience that rivals traditional French cuisine, while still being entirely vegan-friendly.

Notes

Feel free to adjust seasonings to personal preference. - For a non-vegan option, replace soy sauce with regular soy sauce.