Mushroom Sauce

[Guest guest]

Sorry, but I don't have time this am to make sure these recipes are vegan. I do

know the authors are not averse to using dairy and eggs - sub with soy milk,

vegan cheeses, and try tofu or wonderslim in place of eggs - or flax seed or

lecithin.

 

 

* Exported from MasterCook *

 

Mushroom Sauce

 

Recipe By :Giant Book of TOFU Cooking - K. Lee Evans & Chris Rankin

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces firm tofu -- crumbled

1 1/2 cups mushrooms -- sliced

2 garlic cloves -- minced

1 teaspoon dried basil

1 teaspoon dried oregano

2 tablespoons olive oil

1 15 oz can tomato sauce

 

In a medium saucepan, saute the tofu, mushrooms, and spices in oil until the

mushrooms are slightly wilted.

 

Add the tomato sauce and continue to cook, stirring well, until heated through.

 

Description:

" Use your favorite mushrooms--shiitake, portobello, or your basic

button variety--in this simple pasta sauce. "

Yield:

" 2 1/2 cups "

 

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Per Serving (excluding unknown items): 672 Calories; 43g Fat (53.4% calories

from fat); 36g Protein; 49g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

2606mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 6 1/2 Vegetable; 7 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0