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.
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- 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
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.
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