Rob’s Simple Vegetarian Stroganoff
A simple and delicious vegetarian Stroganoff recipe that can easily be cooked on a camp stove or prepared in advance. Mostly cooked in a single pan ( just add the pasta pot) for a quick camping meal.
- 1 tbsp olive oil
- 1 tbsp butter
- 1 pkt veggie meat balls (380g)
- 2 tbsp all-purpose flour
- 1 cup diced onion
- 3 cups sliced cremini mushrooms (about 1/2 lb mushrooms)
- 2 tsp chopped fresh thyme
- 1 cup vegetable stock
- 2/3 cup full fat sour cream
- salt and pepper
- 1/2 pkt wide egg noodles (cooked)
- 2 tbsp chopped Italian parsley
The egg noodles need to be cooked ready to add to the braising dish near the end of cooking. Follow the instructions on the package as each seems to be a little different. Make sure the noodles are well drained before adding to the pan. Plan this to move along with the main cooking process.
Heat the oil and butter in the braising dish over medium high heat and and onions. Cook onions until lightly browned.
Toss veggie meatballs with flour and add to pan with the mushrooms and saute until mushrooms are tender – about 5 minutes.
Add thyme and stock – simmer for about 10 minutes.
When ready stir in the sour cream and season with salt and peer to your preference. Stir in the pre-cooked egg noodles and toss to coat noodles.
Stir in the parsley and it's ready to serve.
All of the ingredients are easily sourced through Walmart, Costco or your local supermarket. There shouldn’t be any need to hunt around specialist food retailers.
The whole meal can easily be prepared in advance and re-heated, although I would suggest cooking the noodles fresh.