Wheatball Stroganoff Recipe
Ingredients
1 box Wheat Ball Mix, prepared into 25 balls
1/3 cup (80 ml) Italian bread crumbs
4 tbs (3 ml) olive oil
2 cups (480 ml) mushrooms
1 large onion
1 small green pepper spices of choice
1 lb (455 g) tofii
1 cup (240 ml) water
Directions
Roll cooled wheat balls in Italian bread crumbs.
Fry in 2 tbs olive oil until crispy.
Set aside.
In skillet saute mushrooms, onion and green pepper in 2 tbs olive oil.
In blender, mix with spices of choice, tofu and water.
Pour over the sauteed vegetables.
Simmer until thick.
Fry in 2 tbs olive oil until crispy.
Set aside.
In skillet saute mushrooms, onion and green pepper in 2 tbs olive oil.
In blender, mix with spices of choice, tofu and water.
Pour over the sauteed vegetables.
Simmer until thick.
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