High Protein Vegan Stroganoff Pasta

Serves 4 | Prep time: 15 mins | Cooking time: 20 mins

INGREDIENTS

• 4 serves of high protein pasta (e.g. 400g/14oz San Remo gf pulse pasta made from lentils)
• 1/2 cup (50g/1.8oz) dry TVP (textured vegetable protein)
  • 1/2 cup boiled water
  • 1/2 veg stock cube, low sodium
• 1 Tbsp olive oil
• 1 medium red onion, diced
• 3 garlic cloves, chopped finely
• 650g/23oz white button mushrooms, sliced
• 1 cup (250ml/8.5fl oz) vegetable liquid stock, low sodium
• 1 Tbsp tamari sauce
• 1/2 tsp garlic powder
• 1/2 tsp hot paprika
• 1/2 tsp chilli pepper flakes
• 1 tsp dried oregano
• 2 Tbsp nutritional yeast
• 1 1/2 cup (375ml/12.7fl oz) soy milk
• 2 Tbsp arrowroot/tapioca flour
• 1 tsp maple syrup, optional
• Iodised salt, to taste
• Fresh parsley, chopped

METHOD

1. Prepare the pasta as per packet instructions.
2. Dissolve the veg stock cube in 1/2 cup boiled water then add the dry TVP. Mix and allow to rehydrate.
3. While the pasta is boiling, dice the onion, garlic and slice the mushrooms.
4. Next, heat the oil in a large pan, add the onion and sauté for about 5 minutes. Then, add the garlic and sauté for a further minute. Add the mushrooms and sauté over medium heat for 5 minutes.
5. Pour in the veg liquid stock, tamari, nutritional yeast, spices, oregano and rehydrated TVP, stir.
6. In a bowl, add the tapioca flour to the soy milk and whisk to dissolve. Then, pour it into the pan and simmer over medium-low heat for about 5-10 minutes until the sauce thickens. Add the maple syrup (optional), stir, taste and adjust any of the seasonings.
7. Turn off heat and add the chopped parsley. Mix the stroganoff sauce with the pasta and serve.

Macros (per serve) – Carb: 100g  Fat: 23g  Prot: 56g  Calories: 831