We’re gearing up to sell our house soon (fingers crossed!), so most free time is now spent cleaning and repairing our home. Saturday my boyfriend and I spent our afternoon clearing out the yard of sticks and pinecones. After working for several hours, we were starving. So I went into the kitchen and threw together a quick lunch. Much to my delight, it turned out wonderful and thankfully I wrote down the recipe as I went.
What came out was what I call “a cheater’s stroganoff”. Because I skipped the step of making a real sauce by using a can of accidentally vegan Campbell’s mushroom gravy. After mixing that with some “beef”, mushrooms, vegan sour cream, and pouring it over pasta, it turned into a delightfully yummy meal.
10 Minute Vegan Stroganoff
2 1/2 cups uncooked pasta (I used rigatoni, but you can use whatever pasta you prefer)
1 TBSP olive oil
1 cup Gardein home-style beefless tips
1 6.5 oz. can sliced mushrooms
1 can Campbell’s Mushroom Gravy
1 TBSP vegan sour cream
1/4 TSP coarsely ground pepper
Cook the pasta according to directions. While that is happening, heat the olive oil in a medium-sized sauce pan, and add the beefless tips and mushrooms. Saute them until completely cooked. Add the gravy, sour cream, and pepper. Stir and let it simmer until the sauce thickens to your preference. Once the pasta is cooked, drain it and add to sauce. Serve with a side salad, and crusty rolls.