Though I have fake-a-tarian status, I was craving beef stroganoff for dinner. Luckily I had some of the leftover egg noodles and Boca beef crumbles (a prop for my Sh*t Green People Say satire) and took a trip to Whole Foods. I played off the Vegetarian Casserole Queen’s recipe and made my own half-assed twist.
Here’s what I did:
(Makes 2-3 Julie-sized servings)
1. Cook the Egg Noodles according to package. (Boiling in water for 10 minutes. Easy peasy.)
2. Get out your fav tool ever, the food processor. Chop those mushrooms up in 10 seconds flat!
3. While you’re cooking the noodles, put the crumbles & mushrooms in a skillet on low-medium heat.
4. Whenever the egg noodles are done, take them off & drain. Set aside.
5. Add veggie broth – continue cooking.
6. Add spices, mushroom soup & continue to cook
7. Stir the crumble/soup/etc mix until it looks good to you. Maybe add in a little more spice.
8. Remove from heat, but add the sour cream. Feel free to taste test and add more sour cream if you so desire.
I enjoy putting the noodles on my plate and topping it with the stroganoff mixture. The recipe tells you to combine it at serving.
Eat and enjoy! Woohoo!
$90 billion in investments could reshape the energy landscape, but community voices and renewable alternatives…
Catch up on the latest sustainability news: Block by Block launches citywide cleanup competition with…
Farmers and city residents alike stand to benefit from local, homegrown power, says Land &…
Catch up on the latest sustainability news: Philly mobilizes for Sun Day solar energy celebration.…
Drinking water isn’t the only way people are exposed to PFAS today. This article is…
The city’s Director of Urban Agriculture talks about the impact of history, gardening as collective…