Better Than ‘Beef’ Stroganoff

3.5 (2 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind