An easy 30-minute vegetarian weeknight dinner recipe that the whole family will love!

Vegetarian Stroganoff with Cream of Mushroom Soup

When I was a kid, we had limited access to vegetarian substitutes for meat. My parents stocked up on all of our ‘meat’ from the Adventist Book Center when they were in the area. And by stocked up, I mean enough for a year! The Worthington & Loma Linda brands were just about the only options available to us.

But the vegetarian diet has become more wide spread over the years and there are now large freezer sections at most grocery stores with a variety of meat substitutes. I have been hesitant to share our favorite recipes with my readers because the ‘meat’ we use isn’t always readily available to some of my readers in those sections.

However, I still want to share them because I know my Adventist friends are always looking for new ways to use their tried and true ‘meats.’ I am hoping that those who are new to the vegetarian lifestyle are willing to try this Vegetarian Stroganoff as written if they have access to a store that carries it or maybe someone has a different idea to use as a substitute!

While you are out shopping, you could grab some Loma Linda Fri-Chik to make this Creamy Vegetarian White Bean Chili or a Vegetarian Pot Pie!

What You’ll Need:

• 8-12 oz Wide Egg Noodles
• 1 Onion, Sliced
• 1 (20 oz) can Worthington Vegetable Steaks + Juice
• Mushrooms, Sliced
• 2 oz Cream Cheese
• 1 tbsp McKay’s Beef Seasoning
• 1 tbsp Kitchen Bouquet
• 1 can Mushroom Soup
• 24 oz Sour Cream

How to Make Beef Stroganoff

• Boil 8-12 oz wide egg noodles until tender, then drain and set aside.
• In a large pan, saute 1 sliced onion over medium heat.
• Cut 1 can of Worthington Vegetable Steaks (save the juice) into strips and add to the sauteed onions. Saute until browned.
• Add in desired amount of sliced mushrooms and 2 oz cream cheese.
• Stir then add in the saved juice from the steaks, 1 tbsp McKay’s Beef Seasoning, 1 tbsp Kitchen Bouquet, 1 can of mushroom soup, and 24 oz sour cream.
• Cook until bubbly, stirring often.
• Serve over wide egg noodles or stir noodles into the sauce.

More Lunch & Dinner Ideas:

• Vegetarian Twice Baked Potatoes
• Vegetarian Sloppy Joe’s
• Vegetarian Chicken Chimichanga’s
• Easy Homemade Baked Mac & Cheese + VIDEO
• Easy Stuffed Shells
• Simple Vegetarian Meatballs

Continue to Content

Yield: 8

Vegetarian Beef Stroganoff

Print

Vegetarian Beef Stroganoff, an easy 30-minute vegetarian weeknight dinner recipe that the whole family will love!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 8-12 oz Wide Egg Noodles
• 1 Onion, Sliced
• 1 (20 oz) can Worthington Vegetable Steaks + Juice
• Mushrooms, Sliced
• 2 oz Cream Cheese
• 1 tbsp McKay's Beef Seasoning
• 1 tbsp Kitchen Bouquet
• 1 can Mushroom Soup
• 24 oz Sour Cream

Instructions

1. Boil 8-12 oz noodles until tender, then drain and set aside.
2. In a large pan, saute sliced onion over medium heat.
3. Cut vegetarian steaks (save the juice) into strips and add to the sauteed onions. Saute until browned.
4. Add in desired amount of sliced mushrooms and cream cheese.
5. Stir then add in the saved juice from the steaks, seasoning, Kitchen Bouquet, mushroom soup, and sour cream.
6. Cook until bubbly, stirring often.
7. Serve over the noodles or stir the noodles into the sauce.