Vegan Mushroom Stroganoff

Submitted by tendollarwine

"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)"

 

• Ready In: 33mins
• Ingredients: 10
• Serves: 4-6

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.

Reviews

[bylrbttrfly]

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!