Linda Mccartney's Beefless Stroganoff
photo by danakscully64
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 4 tablespoons butter
- 1 large onion, chopped
- 6 cups mushrooms, sliced
- 1 teaspoon paprika
- 1⁄4 cup flour
- 6 veggie burgers, thawed and cubed
- 1 cup white wine
- vegetable broth or water
- 6 tablespoons sour cream
- 1⁄2 teaspoon mustard
- egg noodles
directions
- Melt the butter in a pan, and saute the onions and mushrooms, with the paprika, for 10 minutes. Add the flour and the cubed vegetable burgers, stir well and brown for 2 minutes.
- Pour in the wine and simmer very gently for 10-15 minutes. Stir often and add a little vegetable stock if the mixture seems dry. Start the water boiling for the egg noodles. Cook noodles as directed on bag.
- Add the sour cream and mustard, then heat through but do not boil or simmer. Serve immediately on noodles.
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Reviews
-
We are not vegans, but I had some veggie burgers in the freezer & needed something quick & easy. This dish was much better than I expected! I love beef stroganoff & have tried many different versions. I have to say that if I didn't add the wine it may not have come out as good. The wine adds another dimension that makes it top notch. I'm not a fan of plain veggie burgers, but all of the ingredients mask the veg burger flavor really well! As a side note, I did add approx 1/4 cup of veg.broth as it cooked. Also, as I was cooking, I had my computer music playlist set to "random"... a Wings song, "Silly Love Songs" started to play! That freaked me out just a little...; )
RECIPE SUBMITTED BY
danakscully64
Ames, Iowa
Vegan Baker