Better Than 'Beef' Stroganoff

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1-lb. bag egg-free pasta
1/2 cup onion, chopped
1 Tbsp. vegetable oil
1-lb. pkg. vegan burger crumbles
1 10 1/4-oz. can Franco-American mushroom gravy
2 4 1/2-oz. cans sliced mushrooms, drained
1/8 tsp. garlic powder
1/4 tsp. pepper
1/8 tsp. salt
1/2 carton Tofutti “Sour Supreme”
3/4 cup white cooking wine (optional)

• Cook the pasta in boiling water until the desired tenderness is reached.
• In a large skillet, brown the onion in the oil. Add the remaining ingredients, stir, and cook over medium heat for 15 minutes.
• Drain the pasta, and serve the sauce over the noodles.

Makes 4 servings

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Recent Comments

NTallman commented:

11-14-2011 5:45 PM

Maybe not that healthy but my family likes this recipe. It is our "go to" recipe when in a hurry.
Sheila Rawden commented:

6-1-2011 3:14 AM

I am a relatively new vegetarian,not quite vegan as have own chickens for eggs...but want to learn about ways of preparing "meat free" dishes..recipes...
Linda commented:

1-8-2011 1:16 PM

Recipe sounded good until I read the ingredients! Yuck, canned mushroom gravy & canned mushrooms?? Way too salty, folks -- not very healthy, but definitely easy. I might try it using FRESH mushrooms & try to find a low-sodium gravy.
424Hannah commented:

10-25-2010 8:20 PM

Great and easy to make!

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