You are here

Member since April 2003

Meatball Stroganoff

What you need: 

1 tablespoon canola or olive oil
1 package Gimme Lean beef flavor
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium size onion, finely chopped
8 oz mushrooms, finely sliced
1 1/2 cups vegetable broth
2 tablespoon flour (whole wheat is ok)
1/2 cup vegan sour cream or vegan cream cheese
2 teaspoon Dijon mustard
1 tablespoon margarine
noodles pasta or rice (brown is good)

What you do: 

Heat oil in a medium size skillet. Shape Gimme Lean into meatballs and cook until well browned over medium heat.
While meatballs are cooking, in another skillet, melt margarine over medium heat and saute the onions for 5 minutes or until soft and translucent. Add mushrooms and saute stirring for five minutes more.
Reduce heat to medium low, blend in 2 Tbsp. of flour and cook stirring for 2 minutes. Raise heat to medium high and add the broth and cook stirring constantly until thick and smooth-3-5 minutes.
When meatballs are well browned add to mushroom mixture. Add salt and pepper. Whisk in sour supreme and mustard, then simmer, stirring until just heated through. 1-2 minutes.
Serve over rice or noodles.
Really good and easy to make! Meat eaters would have a hard time believing this dish is vegan.

Preparation Time: 
35-40 minutes
Cooking Time: 
Recipe Category: 


Mmmmmmm, this was so good.  I just chopped the Gimme Lean up instead of rolling them into balls.  I also used a lot of fresh cracked black pepper and added fresh thyme.  I realy enjoyed it.  Thanks for sharing!


I haven't made this in ages, but I decided to make it today for lunch.  It is so super tasty!  Of course, this kind of dish is always best in fall/winter, but we're having an unusually nice and breezy day today.  Therefore, it really wasn't too heavy for this summer day.  I used Trader Joe's meatless meatballs, also, rather than making them from the Gimme Lean.  I didn't really measure most of the ingredients, just eyeballed it.  I know I used extra broth and maybe a bit of extra vegan sour cream and dijon mustard, too.  I also added some vegan worcestershire, in addition to salt and freshly cracked black pepper.  I served this with extra-wide ribbon noodles (eggless, yay!) and mixed it all together instead of serving over top.  I'm so looking forward to the leftovers!


My boyfriend's mother used to make stroganoff and set a timer since it would take him so long to gag his way through the meal, and he has since refused to try stroganoff.  I used Trader Joe's meatless meatballs, made my own sour cream, added garlic and dill and halved the mustard and told him it was Swedish meatballs.  He loved it!! I thought it was a littel too mustardy, but the sour cream I made was really lemony, and the dill added a pungency, so it may not have been the recipes fault.  When I had the leftovers for lunch today, it tasted even better.  I would make this again, but probably try it with the cream cheese variation.

Log in or register to post comments