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Calis Simple Stroganoff

What you need: 

1/2 onion, diced
2 tablespoons garlic, diced
1 teaspoon olive oil
5 oz portobello mushrooms, diced
1 cube bouillon (or equal)
1 cup water
1 package vegan meatless meatballs
10 oz vegan sour cream
salt and pepper, to taste
eggless ribbon noodles

What you do: 

Saute the onion and garlic in the olive oil on medium-high heat. Add the mushrooms once the mixture begins to brown. Simmer for 10 minutes. Add the water and bullion and simmer for 10 more minutes. Add the vegan meatballs and cook for 10 more minutes.
Boil the noodles to desired firmness. Drain and set aside.
Add the vegan sour cream to the pot with the mushrooms and vegan meatballs and warm through. Add salt and pepper if needed then serve over the noodles.
Cooks Note: I buy the pre-sliced mushrooms and dice them further. I watch for sales to make this. I also prefer my bouillon to be concentrated 2:1. My cubes make 2 cups of broth but I only use 1 in this recipe.
It is easy and delish! Enjoy.

Preparation Time: 
45 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This was DELICIOUS and incredibly simple--thank you! I didn't have any "meat" at all so I added extra mushrooms and kept them in big pieces, but it still definitely tasted like stroganoff!

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This was an easy dish that my roommates enjoyed. I probably put more pepper than was necessary because I dislike bland foods, but the recipe did indeed taste like a credible member of the stroganoff family. I used veggie hamburger crumbles because they were cheaper, and added some peas. The dish did just fine, even with those modifications. I was also advised that I should mix the noodles and sauce together in one big pile next time.

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Thanks!  This recipe is very simple and delicious.  I winged it when it came to the cooking times.  I used those "beef" Smart Strips instead of meatballs and it worked fine.
I just fried them a little in a separate pan before adding them. Plus I can never find eggless ribbon noodles so I used whole wheat rigatoni.

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MMMM... thank you.  I loved regular stroganoff with beef when I ate meat, then I loved meat-free stroganoff when I was vegetarian, and NOW I love tofutti sour cream stroganoff now that I am vegan.  I didn't have money to buy the meatballs, but it was still good.  It could use a beefier flavor, and the meatballs probably would have helped with that.  I haven't attempted to put veggie ground beef in it yet, because I'm scared it will be too overpowering.  I added brocolli and green onions to mine!  I couldn't find egg noodles but I used penne and it tasted yummy.  My vegan friends loved it-- and I am making it for a vegan potluck tonight! It was a veryyyyy simple recipe for such a gourmet taste-- thank you ;o)

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