Name: Mushroom Bourguignon with Ramen Noodles and Steamed Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound mushrooms ((sliced. Use a mix of shiitake and crimini if possible or just either one).); 1 tsp olive oil; 1 large carrot ((finely diced)); 1 medium onion ((finely diced)); 1 stick celery ((finely diced)); 1 tsp dry thyme ((sub with 1 1/2 tbsp if using fresh)); 4 cloves garlic ((minced)); 1/4 cup brandy ( (red wine is more traditional, but I love the brandy here. If you prefer red wine, use by all means)); 2 tsp tomato paste; 1 cup vegetable stock; 2 tbsp tamari; 2 tbsp raw cashews ((soaked for 30 minutes)); 2 tbsp parsley ((finely chopped)); Salt and ground black pepper to taste; 2 packs ramen noodles ((Nissin Top Ramen has two vegan noodles -- oriental and chili. It doesn't matter which you'll use since you're discarding the flavor packets, but I usually get the oriental flavor.)); 1 1/2 cups water; 12 oz silken tofu (block, cubed); 1 tbsp tamari; 1 tbsp chili garlic sauce ((use sriracha as a substitute)); 1 tbsp maple syrup; 1 tbsp mirin ((or use apple cider vinegar))