This recipe is incredibly simple to make and incredibly delicious. It can be served over mashed potatoes, rice, or noodles. Traditionally, it’s served with mashed potatoes or over egg noodles for a Stroganoff-like dish. Just make sure to check that the noodles are egg and dairy-free if you’re vegan like me! 🙂
I ate mine over rice because rice is life.
3 Tablespoons vegan butter (like Earth Balance)
TIP! If you’re HCLF then you can always omit the vegan butter/flour mixture and try making the dish with cornstarch as a thickener instead. Just remember to mix a tablespoon or so of cornstarch with a small amount of cool water before adding to the boiling broth or it’ll form clumps. This will reduce the fat in the recipe. You can also use low-fat lentil meatballs or whatever brand you prefer. It’s possible to make your own Tofu Sour Cream as well with tofu and vinegar or cashews and vinegar though I find buying Tofutti easier and time-saving.