Prep 3 mins
Cook 30 mins
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)
- 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
- 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.
- Add the crumbles or seitan, mushrooms, seasonings and uncooked noodles. Stir well and add the water until it just covers the noodles.
- 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.
So yummy-such a good comfort food for winter. Oh, and it was very easy too, which is a must for me. It makes alot, so I would suggest halfing it if you are just making it for two (as I was). However, I was very happy I had leftovers, so that I could eat on it for the rest of the week. My non-veg boyfriend didn't hate it, but didn't love it, but only because he doesn't like mushrooms (yeah, I don't get it either). The only thing that I changed was I used Boca veggie crumbles instead of Morningstar, since the Morningstar veggie crumbles have eggs and milk in them-at least the ones I found did. Also, I have a tendency to use low-sodium vegetable broths, so when I used it with this recipe, I actually found it was hard to get it salty enough, even after adding alot of sodium-free salt (which is a first for me!). I think this was the product of adding the water so that the noodles would cook (it cut the salt down even further). So, I think next time I will use the full salted vegetable broth or maybe even a mushroom broth. But otherwise, it is perfect the way it is. I feel confident feeding it to my non-veg family and friends (those who actually like mushrooms). Tendollarwine, I always love your recipes-they're so yummy and simple, so keep adding more please!