Vegan Stroganoff recipe

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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®)
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®)
1 cup boiling water
1 cube vegetable bouillon
¼ cup soy milk
2 tablespoons nutritional yeast
salt and ground black pepper to taste

Nutrition Info

665.8 calories
carbohydrate: 94.8 g
cholesterol: : -
fat: 17.6 g
fiber: 13.2 g
protein: 33.4 g
saturatedFat: 3.9 g
servingSize: -
sodium: 1098.7 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

  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.

Recipe Yield

4 servings

Recipe Note

A vegan version of a family favorite!

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