Vegan Mushroom Stroganoff with Spinach Rice

Ingredients

• Mushrooms

  Portabella, raw

  2 cup diced or 172g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• White rice

  Long-grain, regular, raw, enriched

  8 tbsp or 92g

• Water

  Plain, clean water

  1 cup or 237g

• Onions

  Raw

  1 medium or 110g

• Flaxmilk, Unsweetened

  Good Karma

  1 cup or 100g

• Tofu, Silken

  Silken, Azumaya

  4 oz or 114g

• Spinach

  Raw

  4 cup or 120g

• Onions

  Young green, tops only

  4 stalk or 48g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Mustard seed

  Spices, ground

  4 tsp or 8g

• Lemon juice

  Raw

  8 tsp or 41g

• Tarragon

  Spices, dried

  8 tsp, leaves or 5g

Directions

1. Slice the onion, chop the scallions, and peel & smash the garlic cloves. Slice the mushrooms if not already sliced.
2. Briefly soften the scallions with a small amount of oil in a medium saucepan. Pour in the dry rice and cook for 1 minute, then add the water, half of the milk, and a pinch of salt and stir. Cover and bring a boil, then reduce to low heat and cook for 20 minutes -- until the rice has softened and the water has been absorbed.
3. In a separate frying pan, soften the onion with the rest of the oil, then add the garlic and the mushrooms. Cook for 4-5 minutes more, or until the mushrooms have softened. Blend the silken tofu with the rest of the milk, until smooth.
4. Add the nutritional yeast, lemon juice, tofu mixture, ground mustard, and most of the tarragon to the mushrooms and heat gently, adding water as needed to reach a saucy consistency.
5. 
Stir the spinach into the rice and re-cover, cooking for a minute or two until the spinach has wilted. Spoon the stroganoff onto a bed of spinach rice, then sprinkle the remaining tarragon on top. Enjoy!