Step 1: Ingredients
You will need:
12 ounces (1 box) of Yves Meatless ground "beef"
4-5 tablespoons of Earth Balance
1 1/2 - 2 cups Eden Blend Rice & Soy Milk
1/3 cup Tofutti Better Than Sour Cream
1/2 cup Nutritional Yeast
3 small purple Onions
4-6 cloves of Garlic
1 box (12 ounces) Pasta
4 ounces of Spinach
2-3 tablespoons Olive Oil
Cooking items used:
garlic peeler & press
wooden or plastic slotted spoon
A lot of these measurements are estimated -- this means they can/should be altered by the cook as the cook sees fit. If you want more sauce, use more rice & soy milk. If you want it creamer, add more Better Than Soy Cream. If you want more veggies, add more veggies.
I used Yves brand because it wasn't already flavored and it is a good base in general. You could probably also use Gimme Lean that comes in a tube if it's more accessible.
For the margarine, I'm a big fan of EB made with Olive Oil for its light flavor. Any other variation of EB would do just fine.
The first time I cooked this dish, I used celery as my veggie weapon of choice. This time I had a bunch of spinach that needed to be eaten. I definitely encourage you to get experimental with this instructable -- add your own veggies, delete some, tell me what you think!
Step 2: Pasta & Prep Work
You want the saucepan to heat up but not to burn the garlic and onions (unless a smoky flavor is part of your objective). I recommend heating the saucepan on high for a few minutes and testing the heat by hovering your hand over the center of the saucepan. If it is too hot, reduce heat to medium or medium-low to not burn anything.
Step 3: Drain Pasta and Add "beef"
The sour cream is really what makes it a stroganoff dish and not Hamburger Helper-like. It also makes the sauce creamier with a subtle taste that compliments the pasta really well.
Stir all ingredients together with a slotted spoon over medium heat. Be sure all the meatless ground breaks down and nutritional yeast is well-incorporated in your dish.
Step 4: Stop -- Veggie Time
Step 5: Cover Before Serving
If the spinach is cooked to long it may lose its flavor. So cover it up and let it sit for 5-7 minutes. I don't have a proper cover for this particular saucepan but a wok cover did just fine (I've used cookie sheets before and they do the trick as well).
Step 6: Get Served
This dish is perfect for big dinners with lots of friends -- make it to take it to a potluck, a house dinner with house/dorm mates. It's also a great leftover dish for days afterward.