Vegan ‘Meat’ball Stroganoff

vegan meatball stroganoff multip img 0 9a55a9a3
vegan meatball stroganoff multip img 0 9a55a9a3

Vegan ‘Meat’ball Stroganoff

I’ve been wanting to try Ikea’s new pea protein-based plantballs, so I decided to make a stroganoff! The plantballs paired beautifully with this mushroom and pasta staple.

1 package Ikea ‘HUVUDROLL’ plant balls
2 Tbsp. olive oil
½ yellow onion, diced
2 garlic cloves, minced
1 lb mushrooms, sliced (I used mix of shiitake and baby portobello)
½ cup white wine
½ cup vegetable broth
½ cup plant milk (I used Ripple)
2 Tbsp. soy sauce
1 tsp. Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend
1 tsp. whole grain mustard
2 Tbsp. flour
6 oz. (½ container) vegan sour cream (I used Tofutti)
2 large handfuls fresh baby spinach, chopped
Juice from ½ lemon
1 lb. wide pasta noodles (I used tagliatelle)
Salt and pepper to taste
Chopped fresh parsley

Arrange frozen plantballs on a baking sheet and bake according to package instructions. Once cooled enough to handle, slice each ball in half and set aside for later.

While the plantballs are baking, add olive oil to a large pan and warm over medium heat. Add the onion and cook until almost transluscent, about 5 minutes. Add the garlic and cook for a minute more. Add the sliced mushrooms and cook, stirring frequently, until they release their juices and become soft, about 7 minutes.
Stir in the white wine, vegetable broth, plant milk, soy sauce, umami seasoning, and mustard. Reduce the heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the flour and the vegan sour cream. Add the baby spinach and continue to simmer until the sauce thickens, another 3 minutes or so. Stir in the halved plantballs and lemon juice.

Cook the pasta according to the package directions. Drain the pasta and add to the mushroom sauce mixture, stirring to combine. Season with salt and black pepper and serve topped with freshly chopped parsley.
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