Where has the summer gone? We’re working on an exterior home renovation, and I swear that the last time I thought about something other than lead paint was April!
We’ve been so busy with our projects that everything else has taken a back seat, cooking included. Thankfully, with a little help from the freezer section, I’ve been able to get by with simple recipes, so we’re not starving to death. 😂
This vegetarian beefless stroganoff is a great example of one of those freezer section finds – it tastes just like its meaty counterpart, and only takes a few minutes to prepare. It’s definitely not health food, but sometimes I need to indulge a little after a long 12 hour day on the scaffolding.
I first came across this recipe on the Gardein website, and after a few tweaks (like removing the mushrooms I despise so much) it has become a regular item in our weekend rotation. I love that I can toss it together with pantry staples, and when things get crazy busy, I can’t argue with a semi-homemade meal that’s on the table in under half an hour!
- 1 Tbsp olive oil
- 1 package vegetarian beef substitute (I used Gardein beefless tips)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1/4 c sour cream
- 1/2 c wine (white is best, but red works too!)
- 2 c egg noodles, cooked and drained
Adapted from gardein.com