To many readers excitement or dismay, my half-assed recipes are back for a vegetarian beef stroganoff.

Though I have fake-a-tarian status, I was craving beef stroganoff for dinner. Luckily I had some of the leftover egg noodles and Boca beef crumbles (a prop for my Sh*t Green People Say satire) and took a trip to Whole Foods.  I played off the Vegetarian Casserole Queen’s recipe and made my own half-assed twist.

Here’s what I did:

“Feef” (Fake Beef) Stroganoff

(Makes 2-3 Julie-sized servings)

• 1.5 cups, egg noodles
• 10.75 oz cream of Mushroom Soup
• 2-4 baby bella mushroom caps
• 1/4 cup sour cream
• 1/2 cup veggie broth
• 1/2 package meatless crumbles (I went for Boca, there’s other brands)
• Garlic Powder (to taste)
• Black Pepper (to taste)

1.  Cook the Egg Noodles according to package. (Boiling in water for 10 minutes. Easy peasy.)

2. Get out your fav tool ever, the food processor. Chop those mushrooms up in 10 seconds flat!

3. While you’re cooking the noodles, put the crumbles & mushrooms in a skillet on low-medium heat.  

4. Whenever the egg noodles are done, take them off & drain. Set aside.

5.  Add veggie broth – continue cooking.

6. Add spices, mushroom soup & continue to cook

7. Stir the crumble/soup/etc mix until it looks good to you. Maybe add in a little more spice.

8. Remove from heat, but add the sour cream.  Feel free to taste test and add more sour cream if you so desire.

I enjoy putting the noodles on my plate and topping it with the stroganoff mixture. The recipe tells you to combine it at serving.

Eat and enjoy! Woohoo!

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Julie Hancher is Editor-in-Chief of Green Philly, sharing her expertise of all things sustainable in the city of brotherly love. She enjoys long walks in the park with local beer and greening her travels, cooking & cat, Sir Floofus Drake. View all posts by Julie Hancher