Mushroom Stroganoff
This meal is hearty and delicious, and has a tiny carbon footprint compared to its counterpart. It’s from Forks Over Knives, one of my go-to websites for recipes.
Servings Prep Time
4 30min
Servings Prep Time
4 30min
  1. Saute shallots or onions over medium heat for a few minutes, adding water a bit at a time to avoid sticking.
  2. Add the garlic and thyme, and cook for another minute.
  3. Add salt, pepper, rosemary, mushrooms, and wine. Cook for 20 minutes or so.
  4. While it’s cooking, cook up your pasta according to the directions.
  5. Next, blend together the tofu with lemon juice and vinegar.
  6. When the mushrooms looked cooked, add the tofu mixture, and toss it with the noodles. Top with parsley.
Recipe Notes

The carbon footprint associated with the ingredients of this dish (1,141 g CO2-eq for the whole recipe) is dramatically lower than that for a comparable dish with beef (13,443 g CO2-eq for the whole recipe) instead of the Portobello mushrooms. The reason for this is that cattle are ruminant animals, so the carbon footprint includes not only all of the feed that goes into raising the animals, but also the methane and nitrous oxide (both potent greenhouse gases) associated with the animals’ metabolism and manure. See below for an ingredient by ingredient breakdown of carbon footprint for the major components of this recipe.