Vege Pene Stroganoff

Add some veggies and garlic bread and you've got a nice supper.

This is admittedly an adaptation of a more traditional stroganoff recipe. The beautiful thing about what our forefathers used to call "made" dishes is that there is room for adapting the recipe to what you've got on hand.  This can be made with almost any sort of pasta you want. I chose pene pasta because I was out of egg noodles, but it works either way. It works with several types of vege-meats. This one is pretty adaptable.

Ingredients:

• Loma Linda Choplets, Loma Linda Vegetable Steaks, Loma Linda Beefless Chunks, or Worthington Vegetable Steaks,
• Chopped onions
• Pene pasta, rotini or egg noodles
• 1 tsp salt
• 1/2 cup sour cream
• 1/8 cup evaporated milk
• Mushrooms
• 1 Tbsp flour
•  Butter, margarine, olive oil
• Parmesan cheese
• Small can of sliced olives

Directions:

Get a great big bowl for mixing the pasta. It's very messy as you can see!

1. Cook the pasta according to directions. Should be slightly al dente'. Drain and set aside.
2. While the pasta is cooking, drain the juice from the Vegetarian meat can into a bowl and set aside.
3. Brown Beefless Chunks in butter, margarine or olive oil. If you use Choplets or Vegetable Steaks, cut them into strips before browning.
4. Put browned vegetarian meat into large mixing bowl.  Use the skillet to saute the onions and mushrooms. When ready, add to browned vege-meat in the big bowl.
5. In skillet add tablespoon or so of flour and stir into olive oil. Heat till it starts to thicken. Add the liquid from the vege-meat can and allow it to thicken slightly. Add evaporated milk, sour cream and allow to thicken again. Add water to the sauce till it thickens again. Add water a little at a time till you have a nice saucy consistency. 
6. Pour the pasta into the big bowl with the vegetables and the vege-meat. Mix and then add the sauce. Stir in olives and you're done.

As I said you can use several different noodle-like pasta types and any of several beefish vege-meats. Choplets probably make the best stroganoff dishes. It's pretty easy to make, sits well overnight, travels well and is easy to expand to makes lots and lots of delicious pasta.  Sprinkle a little Parmesan on it when you serve it up and it's really nice.

How cool is that?

Tom King
(c) 2015