They were all delicious, so it ultimately is up to you! I think my faves are either the parpadelle or the lasagna noodles. Since stroganoff (and hamburger helper) are typically made with egg noodles or wavy short noodles, I tried this recipe with a collection of different pastas: parpadelle (the closest thing to an egg noodle), mini lasagna noodles, GoGo Quinoa gluten-free macaroni noodles, and strozzapreti. I’ve added a note to the bottom of the recipe if you’d like to make this as a one-pot meal (much like my one pot pasta), but honestly, I preferred the consistency of the dish using pasta water and cooking the pasta separately, but it’s ultimately up to you! I find it a bit silkier made separately, but sometimes you just can’t be bothered to wash another pot, which I get! Plus: lentils are really good for the earth, so not only are they less processed and thus less adversely impactful on the environment, they replenish nitrogen back into the soil. ![]() They’re relatively cheap, chock full of protein, fibre, and other healthy pulse-related nutrients. I think it would also be so creamy and delicious with puy or black/beluga lentils, so that’s definitely something I will be trying soon. ![]() Speaking of which, if you’d rather a less processed version, I’ve tried this with green lentils (I cooked 1 cup of dry lentils to substitute) and it was just as luscious and tasty! Luckily the bouillon paste is so flavourful that you still get that savoury, nearly beefy flavour even without the vegan ground. The mushrooms will release some moisture which will help lift up flavour from the vegan meat substitute you use. If you want to add mushrooms, add sliced creminis and cook with a touch of extra olive oil when you add the onions. So easy, so luscious, and so quick to pull together. The roux then creates a silky sauce with the broth paste, pasta water, and sour cream. ![]() To create the creamy sauce, you make a roux (much like any mac and cheese or alfredo sauce), which involves cooking flour in some fat and loosened up with pasta water, to better emulsify with the vegan sour cream. That’s it! Of course onion and garlic help round out the savoury with some sweetness and aromatics, but the vegan broth I use is so punchy and savoury, it’s delicious! I used Better than Bouillon (found most affordably at Costco for me), and that does the majority of the heavy lifting for flavour in this dish. The main components of flavour come from whatever meat substitute you use (be it lentils, Yves ground, Lightlife ground, or Beyond Beef), a broth paste/strong vegetable broth, a touch of onion, and sour cream. I forgot how much of an easy recipe this was honestly I don’t even know why it’s a boxed meal at all, since it’s so easy. I didn’t realize how much I missed Hamburger Helper until Eddie asked me to try veganizing it, and oof! The experiments I made with playing around with this recipe were a delicious time. This vegan hamburger helper (vegan beef stroganoff) recipe this is the savoury, creamy, luscious 30-min pasta of my dreams!
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