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

Vegetarian Stroganoff with Cream of Mushroom Soup

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 family recipes with my you because the ‘meat’ we use isn’t always easily accessible.

However, I still want to share them because I know my Adventist friends are always looking for new recipes using the canned meats! If you don’t have the meat substitute called for in this Vegetarian Beef Stroganoff , you can save it for later and try these Saucy Vegetarian Meatballs with Roasted Garlic Butter Parmesan Potatoes instead!

What You’ll Need

8-12 oz Wide Egg Noodles

Mushrooms, Sliced

1 Onion, Sliced

1 (20 oz) can Loma Linda Vegetable Steaks + Juice

2 oz Cream Cheese

1 tbsp McKay’s Beef Seasoning

1 tbsp Kitchen Bouquet

1 can Mushroom Soup

24 oz Sour Cream

Where to Find Loma Linda Vegetable Steaks

Kroger

Meijer

Woodman’s

How to Make Beef Stroganoff

Boil 8-12 oz wide egg noodles until tender, then drain and set aside.

In a large pan, saute sliced mushrooms and sliced onion over medium heat.

Cut 1 can of Loma Linda Vegetable Steaks (save the juice) into strips and add to the sauteed mushrooms and onions. Saute until browned.

Add in 2 oz cream cheese.

Mix well, 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.