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!
Let's sail-ebrate the latest changemakers who are moving the region towards a sustainable, equitable place.…
Catch up on the latest sustainability news: Community Farm gets closer to community ownership. The…
Philadelphia residents will not only vote on who will be the next district attorney, but…
Catch up on the latest sustainability news: Transit advocates demand better SEPTA funding. On Tuesday…
Part Two of Every Voice, Every Vote research revealed that Philly takes pride in community…
The Green Building United Groundbreaker Awards celebrated local innovative projects using passive house, LEED and…