Pea, Mushroom & Smoked Tofu Stew - WellBeing Magazine

Ingredients

• 1 onion, finely diced
• 250g smoked tofu, very finely diced
• 1 cup water
• 500g button mushrooms, cut into quarters
• 2 tbsp vegan “chicken” stock powder
• 1 tbsp Dijon mustard
• ½ cup cashew sour cream (see recipe below)
• 1 tsp Hungarian paprika
• 250g frozen green peas
• Salt & pepper, to taste
• 1 bunch fresh parsley, roughly chopped
• 1 cup cooked brown rice
• Pinch paprika