This is a mainly vegan version of the traditional hamburger stroganoff (using our cream of mushroom soup recipe). To make a 100% vegan version, serve over an eggless pasta or rice instead of egg noodles.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 463 | 0mg | 5g | 54g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
84.5 | Water saved (gallons) [animal consumption only] |
 |
182.1 | Manure (pounds) not deposited into the environment |
 |
256.8 | Grains / feed (pounds) not consumed by animals |
 |
446.4 | Methane (gallons) not created by animals |
 |
5,462 | CO2 (pounds) not released into the atmosphere |
 |
.005 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
Ingredients
- 12 oz hamburger crumbles (meatless)
- 2/3 C yellow onions (chopped)
- 1/4 C buttery spread
- 2 garlic cloves (minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 C mushrooms (crimini) (thinly sliced)
- 1 C soy milk
- 1 C sour cream (non-dairy)
- 1 Tbsp parsley (fresh) (chopped)
- 8 oz pasta
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Prepare a batch of the vegan cream of mushroom soup.
- In a large skillet, combine the meatless crumbles, onion, garlic, spices, and mushrooms in the melted buttery spread; cook over medium heat until the vegetables are tender, approximately 5 to 10 minutes.
- Stir in the cream of mushroom soup and soy milk; heat to boiling, stirring constantly.
- Reduce the heat and simmer uncovered for 10 minutes; stir in the sour cream and heat through.
Recipe Notes
Serve over hot pasta / noodles (or rice); garnish with fresh parsley.
Store in the refrigerator for up to one week, or freeze for up to six months.
© Mainly Vegan LLC