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
1/4cup Flour
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
The process:
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. ✨
Use your leftover
When I found myself out of married life and suddenly single, it literally took me years to get back out there. I rebuilt my life from rock bottom to this beautiful, passion-driven career focus. I’d be damned if I was going to let a guy into my life to destroy what I built again. It took a job promotion and moving to a whole new town with literally no friends to finally have the desire to make an online dating account.
Compassion Begins on Your Plate! 💚🌱

Compassion begins on your plate!! 💚🌱✨ I’ve always been a bit of a bleeding heart. I was 14 years old when I decided weight loss wasn’t worth eating animals. My entire family was on the Atkins diet, and saw short term successes (but long term health problems, cancers and death). I was repulsed by seeing family members eat flesh for every meal. I went vegetarian without really knowing how to be a healthy one. As a Midwest girl with limited nutrition knowledge, I just decided to eat anything that didn’t have eyes. This included tons of bread, pasta, and cheese. 18 years old wasn’t even my heaviest. I was heaviest in my mid twenties working in the insurance industry. I finally had a moment where I felt like I woke up. I found myself staring down a road I didn’t want to be on, and drastically changed my life.