Tuesday, February 8, 2011


Reminiscent of my childhood, I haven't had stroganoff since I became a vegetarian, almost 10 years ago. This version uses veggie sausage (I love Trader Joe's brand, they are so flavorful) but you can also use tofu, seitan or any other veggie alternative. Or leave it out and enjoy a mushroom stroganoff. It's up to you!

1 package veggie sausages, sliced
2 tbsp olive oil
2 tbsp butter alternative (optional, you can use olive oil here too)
1 onion, sliced
1 small package of sliced mushrooms
1 can lite cream of mushroom soup
1 cup lite sour cream
1 tbsp. flour
1 cup of veggie broth
1 tsp. creole seasoning
salt and pepper, to taste

Brown the sausage in olive oil and then remove from heat and set aside. Then saute the onions and mushrooms in butter until soft. Add flour and return sausages to the pan and stir to coat. Add in the broth and soup, simmer for about 10 - 15 minutes. Stir in the sour cream and cook on low for another 5 minutes. Serve warm, over noodles.

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