Recipe Review
This is a great recipe for when you are either missing your mother’s home cooking or missing meat. The creaminess and familiarity brings you back to your family dinner table growing up and the umami in the mushrooms activates the same savoury receptors in your taste buds as meat would.
The lack of dairy sour cream is not missed at all in this dish since the tofu sour cream (found on page 28) is a good substitute. The tofu sour cream works well to add creaminess and a slight acidity to this dish even though I wasn’t a fan of the tofu sour cream recipe on its own or as a topping. The seasoning is spot on in this mushroom stroganoff and it is a meal that I cook often when I want comfort food.
Have you tried this recipe? If so, what did you think of it? Let us know in the comments below.
Recipe Ratings:
Difficulty: Medium because you have to make the tofu sour cream recipe on page 28 first.
Did my toddlers like it? The only thing they didn’t like was the mushrooms.
Will I make it again? Yes.
Overall: 5 out of 5 stars
This recipe can be found on page 152 in the Forks over Knives Cookbook.
Why isn’t the recipe posted here?
This post is part of the Forks Over Knives Cookbook Project, an effort to post pictures and reviews of all 300+ recipes to help you decide which recipe is worth cooking. The cookbook only has a few photos so hopefully people find it helpful to see what the recipes look like once prepared.
I also wouldn’t want anyone new to this way of eating to get discouraged by spending a lot of time and effort on recipes that don’t taste amazing, since WFPB food can definitely taste great. I apologise about the lack of a recipe included but I cannot post it for copyright reasons. However, many of their recipes can be found on their website or their app if you don’t have the cookbook.