Vegan Stroganoff

Filled with mushrooms instead of beef, this vegan version of stroganoff will be a new family favorite!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 666 Calories

Ingredients

• 1 cup boiling water
• 1 small onion, chopped
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 1 cube vegetable bouillon
• ¼ cup soy milk
• 2 tablespoons nutritional yeast
• 1 (1 ounce) package dry onion and mushroom soup mix (such as Lipton®)
• 1 (12 ounce) package sliced fresh mushrooms
• 1 tablespoon vegan margarine
• 1 (12 ounce) box whole wheat rigatoni
• 1 (12 ounce) package vegetarian beef crumbles (such as Boca®)
• 6 ounces vegan sour cream

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 2

Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.

Step 3

Mix vegan sour cream and soup mix together in a small bowl.

Step 4

Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.