This creamy, full-flavor stroganoff is now on my regular dinner rotations. I absolutely love this savory, hearty meal.
You will need:
1 generous tablespoon Vegemite
1 generous tablespoon veggie bouillon
3 cups water
1 table spoon vegan Worcestershire’s sauce (I use 365 from Whole Foods)
1 tablespoon Soy sauce
1 table spoon Dijon mustard
1 tablespoon Smoked Paprika
1 tablespoon Thyme
1/2 tub vegan Sour Cream (I used Tofutti brand)
2 cups apprx. Sliced Mushrooms
1/2 Onion, sliced longways
Optional: frozen Beyond Meatballs
Splash of Wine or alcohol of choice
1 stem of fresh Dill
1 bag of Fusilli Pasta
If you are opting for the frozen meatballs, begin thawing them with a little olive oil over medium heat, stirring occasionally.
Mix water with Vegemite and broth and bring to a boil in sauce pan.
Add Worcestershire’s sauce, Dijon Mustard and Dry Seasonings. Stir well.
Add flour, stirring until thoroughly mixed.
Mix in sour cream until smooth.
Let simmer for 15 minutes.
Sauté onions and mushrooms without oil, flipping mushrooms until browned. Add alcohol of choice and let evaporate over heat (I used whiskey on hand, but you can use white wine).
Add broth mixture to pan with meatballs. Cook another 25 minutes.
Cook pasta as directed, then drain and add to broth and meatball mixture. Let cool.
Stir in mushroom and onion mixture. Sprinkle fresh dill on top before serving.
Oh my goodness was this ever tasty. I hope you enjoy this rich, creamy comfort food. ✨