Hi! I know this is a terribly un-Christmasy post for December 23rd, but I am visiting relatives and haven’t had time to perfect any more desserts (and goodness knows I can’t give you an imperfect dessert!). So, a dinner for you :D. This one is nice because it is really quite quick. You can chop the onions and mushrooms after you’ve started the veggie crumbles simmering, cutting down on your prep time. Incidentally, this is one of my husband’s favorite dinners, and he asks for it frequently.

You’ll get pictures later–my computer was stolen and I lost lots of my pictures, so I need to retake them. Until then, well, this isn’t all that pretty (though very tasty), so you aren’t missing much.

Vegetarian Stroganoff


  • 1 lb veggie crumbles (I use MorningStar Farms Veggie Crumbles–it’s a “fake hamburger” product)
  • 2 tbs butter
  • 1 ½ cups vegetable broth
  • 2 tbs ketchup
  • 1 tsp salt
  • 1 small clove garlic, minced
  • 8 oz mushrooms, sliced (canned or fresh)
  • 1 med. onion, chopped
  • 3 tbs all purpose flour
  • 1/2 cup sour cream or plain yogurt


1.  Cook crumbles in butter in a skillet over low heat, stirring occasionally, until warmed through. I dump it in still frozen and thaw it this way.

2. Reserve (that’s cook talk for “set aside”) 1/3 cup of the broth, and stir the rest of the broth, the ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until crumbles are tender and flavors are combined.

3. Stir in sliced mushrooms and diced onion. Cover and simmer about 5 minutes or until onion is tender.

4. Shake reserved broth and flour in tightly covered container (or whisk together very briskly); gradually stir into main mixture. Simmer a minute until thickened.

5. Reduce heat to lowest setting. Add the sour cream or yogurt and heat through. Serve over hot cooked egg noodles or rice. Enjoy!