I always thought stroganoff had to have beef it it... That was until we made this Vegan Noddle Stroganoff. My god it was delicious. We didn't use the Crockpot because we didn't have enough time so we just adapted it to be a stove top recipe.
I don't have the greatest photo because I was literally so excited to eat it that I didn't take a photo until the next day or so when we had leftovers. FAIL. Regardless, it's awesome.
Ingredients:
32 oz box of mushroom soup
1 chopped onion
1 tbsp Worcestershire sauce
2 cups veggie broth
button mushrooms (the more the merrier)
salt & pepper to taste
4 oz vegan cream cheese
egg-less noodles (or egg noodles if you don't care that it is not vegan)
The recipe calls for all the ingredients to be added to the Crockpot except the cream cheese and noodles. Since we didn't use a Crockpot, we put all the ingredients in the pot minus the cream cheese and noodles and brought it to a boil before lowering the temperature to simmer. The sauce is supposed to gradually thicken but it takes quite a long time so once we saw that it was a little thicker (albeit still watery) we added the noodles and cream cheese. We then cooked it for 30 minutes to cook the noodles. Once the noodles and cream cheese were added, it started to thicken up even more. Then it can be served.
I seriously can't stress enough how good this recipe was. So so sooooooooooo good.
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