Better Than ‛beef’ Stroganoff |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Short on time but looking for a hearty meal? Then try this vegan version of a family classic—it’s sure to please everyone at the dinner table Ingredients:
1 lb egg-free pasta |
1/2 cup onion, chopped |
1 tablespoon vegetable oil |
1 lb morningstar veggie crumbles |
1 (10 1/4 ounce) can franco-american mushroom gravy |
2 (4 1/2 ounce) cans sliced mushrooms, drained |
1/8 teaspoon garlic powder |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1/2 vegan sour cream |
Directions:
1. Cook the pasta in boiling water until the desired tenderness is reached.
2. In a large skillet, brown the onion in the oil. Add the remaining ingredients, stir, and cook over medium heat for 15 minutes.
3. Drain the pasta, and serve the sauce over the noodles.
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