Vegan Mushroom Stroganoff |
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Prep Time: 3 Minutes Cook Time: 30 Minutes |
Ready In: 33 Minutes Servings: 6 |
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I whipped this up one night just to try it and it's become one of the best comfort foods I can imagine-pasta, delicious seasonings, warm, creamy-nothing better! (Sub. the bag of crumbles for 1 pound of roughly ground seitan) Ingredients:
1 (12 ounce) bag boca meatless ground burger |
1 (16 ounce) container vegan sour cream |
1 (16 ounce) can vegetable broth |
2 (4 ounce) cans mixed mushrooms (or 1 cup fresh, chopped) |
1 lb campanelle pasta, uncooked |
1 -2 cup water |
2 teaspoons garlic powder |
1/2 teaspoon cumin |
1 dash paprika |
salt & freshly ground black pepper |
Directions:
1. In a large pot, bring the can of vegetable broth to a boil. Turn down the heat to let it simmer and add the sour cream. Stir well to combine.
2. Add the crumbles or seitan, mushrooms, seasonings and uncooked noodles. Stir well and add the water until it just covers the noodles.
3. Cover and let simmer for 20-30 minutes, stirring occasionally, until the noodles have absorbed all the liquids and are fully cooked. Season with salt and pepper.
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