Ingredients:

• 1 tsp – Olive or other vegetable oil
• 4 cups – mushrooms, preferably mixed, chopped into fairly large chunks
• 1/2 tsp – ground black pepper
• salt to taste
• 3/4 cup – dried apricots, sliced
• 1 recipe Tamarind sauce
• 2 tsp – sauce from a can of chipotle chillies in adobo sauce
• 2 tbsp – Apricot preserves
• Tamarind Sauce:
• 1 large lemon-size ball of Tamarind soaked in 2 cups of Boiled water for about half an hour
• 1/2 cup piloncillo, grated (or brown sugar)
• 1 tbsp Lime juice
• Salt to taste

Method:

1. Heat a saucepan and add the oil.
2. Add the mushrooms, pepper and salt and cook, stirring, until the mushrooms start to caramelize and turn golden.
3. Add all the remaining ingredients – tofu, apricots, apricot preserve, tamarind sauce, and adobo sauce.
4. Add 1 cup of water.
5. Boil, lower the heat, and simmer for about 30 minutes until the apricots are quite soft.
6. Add salt to taste.
7. Serve hot.
8. Tamarind Sauce:
9. Place the tamarind liquid, piloncillo, lime juice and salt in a saucepan and boil.
10. Lower the heat to simmer and cook until it gets reduced to half.
11. The liquid will be thick and syrupy.
12. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishally