This Russian dish is classic in America, commonly found in TV dinners, but is never available in a vegetarian version. We’ve updated it for our vegetarian diet, and have replaced the traditional sour cream with yogurt for a healthier dish. Enjoy!
- 1 pack egg noodles, cooked to package instructions
- fresh oregano for garnish (optional)
- 12 Morningstar Original Sausage Patties
- 1 t garlic salt
- 1 t black pepper
- 1 T all purpose flour
- 2 T olive oil
- 4 T butter
- 8 oz mushrooms
- 1 large onion, sliced
- 1 10-oz can of cream of mushroom soup
- 1½ c water
- 1 Knorr vegetarian bullion cube
- 1/3 c plain full fat yogurt
Toast the vegetarian sausage patties for 12 minutes at 400ºF. Allow to cool. Slice in half height-wise, so that youhave two circles. Slice each circle in half. Then cut each half three times so you have a total of 16 strips. Sprinkle the garlic salt and pepper onto the slices and mix to evenly coat. Sprinkle the flour on top and mix to evenly coat.
Heat the butter and olive oil in a large saucepan over high heat. Add the onions and mushrooms and stir-fry until the onion is soft, around 3 minutes. Add the coated VegBeef slices. Continue to stir-fry for 2 minutes. Add the mushroom soup, water, and bullion cube and stir to evenly combine. Continue cooking until the bullion cube is dissolved. Turn off the heat. Stir in the yogurt. Serve the the sauce on top of the noodles and add the optional garnish on top.