• Jengo

Vegan Meatball Stroganoff

It’s been a while since I’ve made this but the recipe remains as solid as ever. A while back I posted this on a social platform and didn’t have the recipe handy. Let‘s just say I got cursed out and received a lot of disgruntled feedback.

So, here it is. Scroll all the way down for the recipe.








Prep Time: 10 minutes

Cook Time: 25 minutes approx

Yields: 2-3 small servings or 2 medium servings



*All proportions are rough approximates. I don't usually measure when I cook. Don't worry, trust your eyes and your taste buds, I do. Remember to adjust any proportions to your personal taste :)


INGREDIENTS:

  • 8 oz pasta of choice

  • 10 oz veggie broth (I like the one from the Asian markets. It's really flavorful)

  • Impossible Beef or any plant beef of choice

  • 1/4 cup vegan butter or more

  • 1/2 cup sliced mushrooms -- I used crimini

  • 1/4 cup or less chopped onion

  • 1/2 tbsp chopped garlic -- use more or less depending on personal taste

  • Nutritional yeast -- use a generous amount. A few heaping spoonfuls is good

  • Vegan cream cheese about 2 giant spoonfuls -- I buy mine from Trader Joe's

  • 1 - 3 tbsp flour -- depending on thickness and consistency you like

  • 1/2 - 1 tsp apple cider vinegar

  • Salt

  • Pepper

  • Onion powder

  • Garlic powder

  • Thyme



INSTRUCTIONS:

  1. Boil your pasta

  2. While the pasta is boiling chop the mushrooms and onions and shape the meatballs. I like 3/4" - 1" diameter meatballs but the size is up to you.

  3. Add seasonings to the meatballs if you'd like but if you're using Impossible meat you can skip the seasoning and go straight to frying them. Fry them in an oiled pan, turning them to make sure the brown evenly. Don't let them burn. Once done, set aside.

  4. Saute the onions 2-3 minutes until slightly translucent. Then add the mushrooms and continue to saute until mushrooms are cooked down a bit, maybe about 65-75% done. Don't over cook them or let them shrink too much since we'll still be cooking for a while.

  5. To the same pan with the mushrooms and onions, add butter, garlic, veggie broth, cream cheese, apple cider vinegar, salt, pepper and all other seasonings. Mix it well and bring to boil on medium heat. Once boiling, switch to low heat.

  6. Add flour, 1 tbsp at a time until desired thickness is achieved

  7. Pour it over pasta and meatballs or mix it all together. Up to you.

  8. Garnish with thyme and sprinkle some fresh pepper and extra salt if needed

  9. Take a pic for the gram, hashtag #jengo.daily

Enjoy! :)


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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