Vegan Stroganoff
Ingredients
- 1 (12 ounce) box whole wheat rigatoni ⓘ
- 1 tablespoon vegan margarine ⓘ
- 1 small onion, chopped
- 1 tablespoon minced garlic ⓘ
- 1 (12 ounce) package vegetarian beef crumbles (such as Boca(R))
- 1 (12 ounce) package sliced fresh mushrooms ⓘ
- 6 ounces vegan sour cream
- 1 (1 ounce) package dry onion and mushroom soup mix (such as Lipton(R))
- 1 cup boiling water ⓘ
- 1 cube vegetable bouillon ⓘ
- 1/4 cup soy milk ⓘ
- 2 tablespoons nutritional yeast ⓘ
Instructions
- 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.
- 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.
- Mix vegan sour cream and soup mix together in a small bowl.
- 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.
Nutrition & Diet Analysis (per serving)
389
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).