So I made this veggie meat from scratch a bit ago and its been sitting peacefully in the freezer. But I got it in my head to make noodles and in the midst of cooking those got the brilliant idea of stroganoff. (Okay, not so brilliant, but it tastes good and was super easy, haha). No peace for fake meat!
It reminds me of ‘academy’ days actually. I went to a boarding school (mixed genders, but still strict I suppose) that didn’t serve meat. What the, what? I know, its weird. But thats why something like veggie meat stroganoff is nostalgic for me….
Also, most normal stroganoff is just something you put over noodles. This is for all the other lazy people out there like me who can’t be bothering storing the noodles and stroganoff in two separate containers. This ones made all at once.
Ingredients:
1 small to medium sized can cream of mushroom soup
1 small to medium sized can of cream of ‘something’ soup (I used celery. But I bet cream of broccoli or anything similar would taste just as good or better)
2 cups whole wheat noodles (2 cups dry)
4 cups water
1 cup veggie meat (I’m sure it’d be tasty with regular meat too. It might even taste better… *gasp*)
Salt and pepper to taste
Materials:
Large stove top pan
Mixing spoon
Bring the 4 cups of water to a boil. Add the whole wheat noodles. It took about 15 minutes before I was happy with the noodles texture. If you don’t use the whole wheat pasta it’ll take a lot less time.
Add the cream of mushroom and cream of celery soups. Boil that for about 5 minutes or until you can actually see the rolling boil. Turn the burner down so its just a simmer (you can see the bubbles, but they’re not being tumultuous.) Leave it like that for about 15 minutes.
Add the meat or meatless meat. (Fun sentence, that.) Let it simmer for another ten minutes. Somewhere between adding the veggie meat and turning off the burner to let it all cool I added some salt and pepper. I thought it needed it.. which may be a negative on the recipe. Oh well, haha.
