Mushroom and Meatball Stroganoff

This was one of my favourite dishes that my nanny used to make for us when we were kids. I veganized it and it was pretty good!

Ingredients

Vegan Meatballs:

  • 1 pack ground Beyond Meat

  • 1/2 finely chopped medium sized onion

  • 1/4 teaspoon pepper

  • 1/2 cup bread crumbs

  • 1 tablespoon vegan Worcestershire sauce

  • pinch of salt

  • olive oil for cooking

Mushroom Stroganoff:

  • 1 - 2 baskets of mushrooms sliced

  • 1/2 medium sized onion chopped

  • 1 clove chopped garlic

  • ~2 tablespoons vegan sour cream (more if creamier consistency desired)

  • 2 - 3 cups mushroom stock

  • 1 tablespoon vegan Worcestershire sauce

Instructions

  1. Mix all the vegan meatball ingredients and form approx. 1-inch in diameter balls.

  2. Fry in a pan in some olive oil until cooked the desired amount (dark sear on the outside but not burnt).

  3. Remove cooked meatballs and set aside on a plate with paper towel to absorb excess oil.

  4. Sauté onions, mushrooms and garlic in same pan as the meatballs were cooked in.

  5. Transfer everything into a medium-sized pot and add mushroom stock, Worcestershire sauce and sour cream.

  6. Simmer 30 minutes to 1 hour until sauce thickens to desired consistency (can add more sour cream or corn starch to thicken).

My nanny used to serve the mushroom and meatball stroganoff on flat egg noodles but I could not find any vegan ones… I just used another pasta noodle as a substitute. Most noodles are vegan, but you’ll need to check the ingredients to make sure!

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