DAY 13 of VEGANUARY | One-pan mushroom stroganoff!  A creamy, comforting and flavoursome high protein pasta recipe! Thanks once again to the addition of a silky tofu cream sauce to replace the usual cream stroganoff calls for. Totally yum. Serves 3-4. ▫️ 500g chestnut and/or mixed mushrooms, sliced ▫️ 1 onion, finely diced ▫️ 3 garlic cloves, minced ▫️ 1 tsp fresh thyme leaves ▫️ Juice of half a lemon ▫️ 1 tsp Dijon mustard ▫️ 250g pasta (mine’s from @eataly) ▫️ 500ml vegetable stock ▫️ 200g silken tofu  Method: 1. Heat 1 tbsp oil in a large lidded pan over medium heat. Add the mushrooms and cook for about 4 minutes, stirring often, until they release their water and turn golden. Remove the mushrooms from the pan and set aside. 2. Re-oil the pan if needed, then add the diced onion. Cook for 3-4 minutes until softened. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant. 3. Return the mushrooms to the pan. Stir in the lemon juice and Dijon mustard, mixing well to coat the mushrooms. 4. Add the dried pasta to the pan and stir to combine. Pour in the vegetable stock, season with salt and pepper and bring the mixture to a rapid simmer. Lower the heat, cover, and cook for 6-8 minutes, stirring occasionally, until the pasta is al dente. 5. While the pasta cooks, blend the silken tofu in a high-powered blender until completely smooth. (If using firm tofu, add a splash of water to help with blending.) 6. Stir the tofu cream into the pan with the cooked pasta, mixing until fully combined and creamy. Taste and adjust seasoning if needed. 7. Divide the stroganoff into bowls and garnish with fresh parsley. ENJOY! #onepanmeal #mushroomrecipe #FoodTok - @thefitlondoner