A vegan version of a family favorite!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

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  • Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.

  • Mix vegan sour cream and soup mix together in a small bowl.

  • Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.

Nutrition Facts

666 calories; protein 33.4g; carbohydrates 94.8g; fat 17.6g; sodium 1098.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/15/2020
I’ve been vegan a long time, but this dish reminded me of Hamburger Helper. The flavor was pretty good, but the sauce was incredibly salty from the soup mix, bouillon, etc. (I added no extra salt.) I may try this recipe again, leaving out the bouillon cube to cut down on the saltiness. Read More
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