|Pressure Cooker Vegan Beef Stroganoff|
Pressure Cooker Vegan Beef Stroganoff
2 cups vegan beef broth + 1 teaspoon vegan chicken bouillon (adds a great flavor together)
2 Tablespoons vegan butter or oil preferred
1 (16oz) bottle Ripple Half & Half or your favorite thick vegan milk (combo vegan cashew & full fat coconut cream works great also)
1 packet Hans Vegetarian Brown Gravy Mix (if you don't have it, sub in 2-3TBSP cornstarch in your liquid mixture instead)
1 Tablespoon Vegan Worcestershire Sauce
1 Tablespoons fresh or dry Parsley
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 teaspoon smoked paprika (regular is fine also)
12 oz egg-free egg noodles (Walmart brand)
1 bag frozen vegan meatballs
3-4 cups chopped mushrooms (I used creminis)
1-2 Tablespoons minced onion (or dried onion flakes)
8 oz vegan cream cheese, softened (I used tofutti brand)
Seasoned Salt, to taste (if you don't have seasoned salt, use whatever you have)
Freshly Ground Black Pepper, to taste
First, Add vegan beef broth, vegan milk, vegan cream cheese, onion, mushrooms, vegan Worcestershire, spices, herbs, packet mix or cornstarch and water into the Pressure Cooker (Instant Pot). Whisk enough to break down the vegan cream cheese, but it doesn't have to be perfect because it will be melted when you finally stir it up in the end.
Next, Add in the package of egg-free egg noodles into the Pressure Cooker. Stir the liquid mixture and noodles to combine.
Manually set the Instant Pot to cook for 6 minutes, sealed. When your pressure cooker is done and goes off, release the steam valve to venting. Once the steam has completely released, carefully open the lid of pressure cooker away from you. Your last step is to stir and mix thoroughly. Pair it with a garden salad and fresh bread. Serve & enjoy!