Meatless Stroganoff

Meatless crumbles are a vegetarian substitute for meat. They cook and crumble just like ground beef.

Yield: 5 servings (serving size: 1/2 cup noodles and 1 cup stroganoff)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 12.9g
  • Saturated fat: 4.1g
  • Protein: 23.4g
  • Carbohydrate: 42.8g
  • Cholesterol: 40mg
  • Iron: 6.4mg
  • Sodium: 645mg
  • Calories from fat: 30%
  • Fiber: 5.7g
  • Calcium: 186mg


  • 2 teaspoons butter
  • 1 cup chopped onion (about 1)
  • 2 teaspoons minced garlic (about
  • 2 cloves)
  • 2 (8-ounce) packages pre-sliced mushrooms
  • 1 (12-ounce) package burger-style recipe crumbles
  • 1/4 cup vegetable broth
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • 1 (8-ounce) carton fat-free sour cream
  • 2 1/2 cups hot cooked egg noodles


  1. Melt butter in a large nonstick skillet over medium heat. Add onion, garlic, and mushrooms; cook, stirring frequently, 7 minutes or until mushrooms are tender. Stir in crumbles, broth, Worcestershire sauce, and pepper; cook 2 minutes. Reduce heat to medium-low; stir in soup. Fold in sour cream, and cook until thoroughly heated (do not boil). Serve immediately over hot noodles.
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