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healthy vegan stroganoff

Vegan Stroganoff

Author: Heidi Boortz
Servings : 6

Ingredients

  • 12 oz frozen mushrooms such as Trader Joe's
  • 1 cup frozen diced onions
  • 1 Tbsp bottled minced garlic
  • 32 oz mushroom broth no sugar listed in ingredients
  • 1 Tbsp vegan worcestershire sauce such as The Wizard's
  • 8 oz vegan cream cheese such as Kite Hill
  • 1 lb 100% whole wheat linguine

Instructions

To Cook Immediately: Slow Cooker

  • Add all ingredients except cream cheese and noodles to a slow cooker. Cook on low 4 hours or on high 2 hours. Stir in noodles and cream cheese. Cook on high 30 min or until noodles are cooked to desired doneness.

To Cook Immediately: Instant Pot®

  • Add all ingredients except cream cheese to an Instant Pot. Program for manual-high and 4 minutes. Once cook time ends, carefully move valve to venting. Once pin drops, open lid and stir in cream cheese.

To Freeze

  • To freeze: add all ingredients except cream cheese and noodles to a freezer bag. Label and freeze.

To Cook After Freezing: Slow Cooker

  • Add frozen meal to slow cooker. Cook on low 6 hours or on high 4 hours. Stir in noodles and cream cheese. Cook on high 30 minutes or until noodles are cooked to desired doneness.

To Cook After Freezing: Instant Pot®

  • Add frozen meal to instant pot. Press sauté. Allow to cook long enough for 1 cup liquid to melt and accumulate at the bottom of the instant pot. Lock lid; set valve to sealing. Program for manual-high and 0 minutes. (Just enough to allow the pot to come to pressure.) Carefully move valve to venting. Once pin drops, open lid and stir in noodles and cream cheese. Lock lid; set valve to sealing. Program for manual-high and 4 minutes. Once cook time ends, carefully move valve to venting. Once pin drops, open lid and serve.
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