Infectiously Happy

What’s cooking: Vegetarian “Beefless” Stroganoff

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Ok. Last week some time my pseudo sister-in-law shared an article about beef stroganoff with meatballs and it looked so good except for all the meat and whole milk. Lol. I posted in her comments that I was going to make the vegetarian version. So tonight, after my first day back in the salon, I made it happen. The prep time is literally 10 minutes and the cook time is about 15.

What you need:

1 16-ounce package egg noodles

1 pack Gardein classic meatless Meatballs

1/2 large sweet onion, thinly sliced

1 clove fresh garlic, minced

1 cube Onion buillion

2 cups vegetable broth

2 cup coconut milk, divided

1 tablespoon Worcestershire sauce

2 tablespoons all-purpose flour

1 cup fresh spinach

Salt & pepper

What to do:

  1. Prepare noodles according to package directions.
  2. In a large skillet over medium-high heat, add onions & garlic to the pan and season liberally with salt & pepper. Sauté until translucent and soft – about 5 minutes – stirring frequently.
  3. Add the vegetable broth, 1½ cups of coconut milk, bouillon and Worcestershire sauce to the pan.
  4. In a small bowl, whisk together the remaining coconut milk and flour. Whisk into the pan.
  5. Add the meatballs the pan and simmer until the are cooked thoroughly per the instructions on the packet.
  6. Toss the noodles to coat evenly with the sauce. toss in fresh spinach. Adjust seasoning with salt & pepper and serve!

 

Winner, winner. Vegetarian dinner!

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