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Better Than ‘Beef’ Stroganoff

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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      • texas says:

        First time trying non dairy sour cream in a recipe and I am hooked so good! And yes even better than the real thing.

      • Lisa says:

        For the sauce use no salt mushroom soup, doctored with spices and a bit of terryaki sauce. Use fresh instead of canned mushrooms sauted in veggie broth.You dont need so much wine either.Could use minced garlic in the produce section for fresher flavor.I use no fat sour cream instead of making a special trip for tofutti sour supreme. All pretty easy. also could add veggies like potatoes and carrots and stew them.

      • Lisa says:

        For the sauce use no salt mushroom soup, doctored with spices and a bit of terryaki sauce. Use fresh instead of canned mushrooms sauted in veggie broth.You dont need so much wine either.Could use minced garlic in the produce section for fresher flavor.I use no fat sour cream instead of making a special trip for tofutti sour supreme. All pretty easy. also could add veggies like potatoes and carrots and stew them.

      • carol miller says:

        I don’t want to use oil for it is fatning is there something else I can use. And what about protein that is needed for your health. I saw the people who don’t eat meat and they become sick is that from no protein. I know you need it in your diet, what is the alternative. I no longer want to eat meat it discusts me anyway spiritually.

      • Ronnie says:

        All four of my kids are vegetarians and my husband and are pescatarains that eat vegan and vegetarian meals about four days a week. We’re on a strict budget and my children can be picky or finicky about new dishes. I do like this recipe for them because there aren’t too many expensive, hard to find ingredients to use. It seems quick and easy and like something my kids will eat.

      • NTallman says:

        Maybe not that healthy but my family likes this recipe. It is our “go to” recipe when in a hurry.

      • Sheila Rawden says:

        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 says:

        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 says:

        Great and easy to make!

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