3/4 c. raw cashew nuts
1 c. water
1 c. tofu
2 T. Bragg Liquid Aminos
2 T. McKay’s Beef-Style Seasoning
2 T. onion powder
3 T. yeast flakes
2 c. water
2 c. Vibrant Life Vege-scallops cut into pieces
1 onion, sliced into thin strips
1 c. or more canned mushrooms, or 2 c. fresh sliced Shiitake mushrooms
2 T. cornstarch (or arrowroot powder) dissolved in 1/4 c. water
Rinse cashews well. Place cashews and tofu in a blender with 1 cup water; blend until smooth. While blending add seasonings and then the remaining 2 cups of water after mixture has blended smooth. Meanwhile, sauté onion and mushrooms in a small amount of water until tender. Stir in the blended tofu mixture and the scallop pieces. Stir and just bring to a boil; then quickly add dissolved cornstarch and stir as you remove it from the heat. (You don’t want to boil it very long or the texture may become slightly curdled.) Serve over brown rice or pasta. Makes 8 cups.
Per 1 cup stroganoff on 1 cup rice serving: calories: 358; protein: 14 percent RDA; fat: 22 percent RDA/9.1 grams; carbohydrate: 64 percent RDA; sodium: 657 milligrams.