Mushroom and Crumble Stroganoff

Here is another Stroganoff recipe. The first one was such a hit but I still always love to experiment. I whipped this one up super fast and it was great! It was very different from the first one since I included the crumbles and vegan sour cream. Try both and see which one you like best 🙂

Mushroom and Crumble Stroganoff
Makes 4 servings

1-lb. pasta
1 onion, chopped
1 tablespoon canola oil
1-lb. pkg. Morningstar burger crumbles (or your favorite soy crumbles)
1 cup vegan (I used Hain Pure Foods Vegetarian Brown Gravy Mix)
8 ounces mushrooms, sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
6 ounces vegan sour cream (I used Tofutti)
3/4 cup white cooking wine

  1. Cook the pasta in boiling water.
  2. While pasta is cooking, in a large skillet, heat the oil and cook the onions and mushrooms until soft, about 4 minutes. Add the remaining ingredients, stir, and cook over medium heat for 15 minutes.
  3. Drain the pasta, and serve the sauce over the noodles.

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4 Comments (+add yours?)

  1. Kim
    May 11, 2011 @ 12:08:27

    ooo that looks fantabulous! I love strogonaff dishes!! not sure where I would find the vegan gravy however, I’ll have to look around

    Reply

    • marisashealthykitchen
      May 11, 2011 @ 12:12:31

      I know, so fun and yummy!!!! The gravy mix is available everywhere!!! I think even regular supermarkets 🙂 So awesome right!! Let me know what you think 🙂 xo

      Reply

  2. Trackback: Mushroom and Kale Polenta « Marisa's Healthy Kitchen
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