Shannon’s Beefless Stroganoff

Recently, I made vegan stroganoff with Only Plant Based brand sour cream, spinach, mushrooms, egg-less noodles, M’Eat Salt & Pepper protein, and fresh herbs from my windowsill.

It was so easy and delicious! Here’s how:

Boil water for egg noodles.

Fry the meat substitute (I used M’Eat from RollinGreens) until mostly done. Add in some sliced mushrooms of choice and a few handfuls of fresh spinach.

Boil the egg-free ribbon noodles, drain, and set aside.

Cook the main dish until spinach and mushrooms are tender.

Add 2 cups of oat milk. Then, add fresh herbs, garlic, and paprika to taste.  (I used fresh oregano and basil from my herb garden.)

Add 1/4 cup nutritional yeast flakes, noodles, and cornstarch to thicken. Black pepper and salt to taste.

Serve with plant based sour cream on top, and enjoy! 😋

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Shannon is a metalhead, animal lover, gamer, founder of A Greener Path movement, and spokesperson for veganism residing Missouri, who’s always had a passion for writing. She is a guest blog writer for Weird Wide Web.