Vegan Soy Meatball Stroganoff Recipes

VEGAN MUSHROOM STROGANOFF

Steps:

• In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).
• Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)
• Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
• In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
• Add in the pasta, toss well to combine and cook until heated throughout as needed.
• Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!

ONE-POT VEGAN SWEDISH "MEATBALL" PASTA RECIPE BY TASTY

Steps:

• In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
• Heat the canola oil in a large pot over medium-high heat.
• Roll the "meatball" mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
• Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
• Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
• Garnish with parsley.
• Enjoy!

VEGAN SOY MEATBALL STROGANOFF

Steps:

• Preheat oven to 400.
• Add vinegar to soymilk; set aside in small cup.
• Mix next five ingredients in a large bowl.
• Form small soyballs and place on a oil prepped pan.
• Bake for 10 minutes; broil until tops are brown--watch carefully.
• Meanwhile, saute onions and garlic in a saucepan on medium heat.
• Add flour and stir for a couple of minutes; then add wine and nutmeg.
• Cooking at a simmer, slowly add half of the soymilk/vinegar mixture and stir.
• Add the remaining half along with the nutritional yeast, stirring constantly.
• Add basil and soyballs to saucepan and simmer until ready to serve.

BEEF STROGANOFF (ITALIAN MEATBALL)

Steps:

• Start sauce base by combining soups and milk. Add sour cream if it gets too runny, or more milk if it gets too thick for your tastes.
• In a separate skillet, cook meatballs until heated through. Add sauce to meatballs and stir in onions. Reduce heat to low.
• Meanwhile cook egg noodles in boiling, salted water until al dentè. Drain noodles and put back in pot. Add meatballs & sauce & mix thoroughly.
• Serve with salad & bread. Enjoy!

MEATBALL STROGANOFF

Steps:

• Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess.
• Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate.
• Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender.
• Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through.
• Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
• Serve with warm crispy rolls and a salad.

MEATBALL STROGANOFF

Steps:

• Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
• Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.