Meatball Stroganoff

Vegan Beef Stroganoff with Sauteed Asparagus

This is one of my favorite recipes! So easy and the savory flavor absolutely blew me away! Every time I see this photo I want to make it again. Plus, we paired it with sauteed asparagus, which is probably the only way the stroganoff could be made more delicious.


10 oz. bag Gardein Meatless Meatballs (or Beefless Tips)
1/2 yellow onion, chopped
1/2 c baby bella mushrooms, sliced
1/2 box whole grain rotini or penne, prepared according to the box
1/2 recipe of this amazing mushroom gravy, with the following alterations: 1) I don’t use the Marmite simply because it’s not something I have on hand; 2) I use liquid aminos instead of soy sauce; 3) I puree the mushrooms with the onion and liquid aminos and dump it all into the vegetable broth to cook down because it seems incredibly wasteful to strain mushrooms out!


Prepare the gravy and cook the pasta.

In a medium frying pan (we use cast iron), saute meatballs or tips, onion and mushrooms.

Dump meatballs or tips, onions and mushrooms into the gravy, then ladle over pasta.

BOOM! Scoop it into your face (with a healthy side or two…)