My daughter came home from a weekend at orchestra camp, so I wanted to serve a hearty favorite. Mushroom stroganoff is always eaten with glee in this house. It's not a pretty dinner and it's not the healthiest thing I make by far, but it tastes good!
I serve it with mushy broccoli (my family likes it when the broccoli is nearly liquefied) and atop "noodle style pasta" which is a vegan version of egg noodles.
Average rating: 4.5 of 5
16 oz. white button mushrooms (I have tried others, but the flavor wasn't as nice, IMHO)
3.5 TBS margarine
1/4 cup all purpose flour
2 cup water
1 Edward & Sons Not Chicken Bouillon Cube
1 tsp garlic powder
1 cup Tofutti Better than Sour Cream
Salt & pepper to taste
Wash and dice mushrooms. Melt margarine in the pan, then add the mushrooms and cook for about 10 minutes. Sprinkle the flour evenly over the cooked mushrooms, whisk it in and let that cook for 2 more minutes while whisking. Drop in the bouillon cube, scatter in garlic powder, and then slowly begin adding the water, whisking until it is all incorporated. Finally, mix in sour cream and let it cook until warmed (don't boil it). Serve on top of cooked noodles*, then salt and pepper to taste.
*If you're not counting calories, slather those suckers in margarine before you put the sauce on top. It adds something to it.
The meal as a whole (1.5 cups plain noodles, 1/2 cup sauce, and 1 cup broccoli) has the following nutritional values:
0 cholesterol (it's vegan, duh)
48% Vitamin A
171% Vitamin C