Creamy High-Protein Garlic Lemon Coriander Mushrooms | Vegan Garlic Mushrooms in Tofu Sauce | Lemon Garlic Coriander Mushrooms
Creamy High-Protein Garlic Lemon Coriander Mushrooms combine zesty lemon, aromatic garlic, fresh coriander, and protein-rich mushrooms.
Ingredients
1 cup = 250 ml
- 1 tbsp oil
- 1 tbsp vegan butter
- 1 bay leaf
- 1 tbsp garlic (chopped)
- 1/4 cup chopped onion
- 200 gram mushrooms (cut into halves)
- Salt to taste
- 150 gram tofu
- 1 tsp black pepper corns
- 150 ml water
- 1/2 tsp oregano
- 1/2 tsp red chilli flakes
- 1 tbsp lemon juice
- 2 tbsp coriander leaves
Instructions
- Add oil & vegan butter in a pan.
- When butter melts, add bay leaf, garlic and onion.
- Cook on low heat, while stirring occasionally until onion turns brown.
- Add mushroom and salt.
- Mix well.
- Cover and cook for 5 minutes on low heat.
- You will find mushrooms releasing water. Let it dry a bit.
- In the meantime, add tofu, black pepper corns and water in a grinder jar.
- Grind to a smooth puree.
- By now, the water in the pan is almost gone.
- Add tofu puree, oregano and red chilli flakes.
- Mix and cook for 5 minutes on low heat, while stirring occasionally.
- Lastly add lemon juice and coriander leaves.
- Mix well.
- Enjoy.
Video
Notes
- You can cook it in oil alone but mushrooms cooked in butter tastes great.
- You can cook whole mushrooms as well but we like to use it after cutting because there's a possibility of maggots in them, especially in summers and monsoon.