- 1 (12 ounce) box whole wheat rigatoni
- 1 tablespoon vegan margarine
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 1 (12 ounce) package vegetarian beef crumbles (such as Boca®)
- 1 (12 ounce) package sliced fresh mushrooms
- 6 ounces vegan sour cream
- 1 (1 ounce) package dry onion and mushroom soup mix (such as Lipton®)
- 1 cup boiling water
- 1 cube vegetable bouillon
- 1/4 cup soy milk
- 2 tablespoons nutritional yeast
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.
- Mix vegan sour cream and soup mix together in a small bowl.
- Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.
07/03/2019
recipepes.com
vegan stroganoff, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
