Vegan stroganoff

In a frying pan, sauté the onion and 1 minced garlic in a drizzle of olive oil.

Add the 6 sliced tomatoes, season with salt and let them lose water, stirring frequently. Let it cook for 20 min.

Add tofu and basil to taste, season with sea salt and mash everything in a blender. Reserve.

Sauté the mushrooms and 2 chopped garlic cloves in the oil, season with a pinch of salt.

Add the mushrooms to the tomato sauce, sprinkle with plenty of fresh thyme, and serve!

Wash the rice well and drain, placing it in a deep pan.

Boil water in a kettle to speed up the process and add 2 measures of boiling water to 1 measure of rice. Put salt to taste.

Let the water and rice start to boil with the pan uncovered. As soon as the boil starts, put on a low heat and cover the pan allowing the rice to cook for 10 min, or until the water is completely absorbed.

At the end, stir with the help of a fork (not a spoon) to make the rice very loose.

Follow with stroganoff