Mushroom Stroganoff (Serves 4-5)

Ingredients:

• 2 (heaping, if you like garlic!) tsp minced garlic & 1-2 tbsp olive oil
• 2 cups chopped onion
• 1/3 cup water
• 1 pkg slightly thawed frozen spinach or 1-16 oz fresh spinach
• 1 pkg frozen soy meatballs
• 1 cup vegan sour cream (Tofutti's is the one I use - very tasty!)
• 1 T Worcestershire sauce
• 1 cup sliced mushrooms
• salt and pepper to taste
• 1 pkg rice noodles cooked (cook according to pkg instructions)
  

Directions:

In frying pan, heat oil on medium high. Add garlic and onions, frying until golden or 10 minutes. Add remaining ingredients except for the sour cream and noodles. Cover and cook for approx. 10 minutes over medium heat.
Add the sour cream and prepared noodles; continue to heat over medium heat, stirring and adding small amount of water to prevent sticking and to thin sauce if it thickens too much. Heat thoroughly. Season with salt and pepper.

Comments: The inspiration for this recipe came from today's issue of the online Vegetarian Times Newsletter which I "veganized" and modified by adding mushrooms, Worcestershire sauce and substituting vegan sour cream and rice noodles.
The preparation time was fast and the end result enjoyed by all! Next time I might try seitan chunks instead of the soya meatballs.
If you are interested in trying the Tofutti's sour cream (and other Tofutti products) as well as the seitan, both are available at Goodness Me stores here in Hamilton.

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