First off, this was so. good. Like surprisingly good. I’ve been obsessing over mushrooms lately and using dinner with my vegetarian kids as an inspiration to make meat-free meals on occasion. This time I used meatless meatballs that I got at Trader Joes, but think I will try a recipe for paleo vegetarian meatballs next month when we do our whole 30 (side note- I should make a bunch of different meatballs and freeze them).

I have also been playing around with alternative dairy sources and grain free thickeners so this was definitely an experiment. The end result was a rich, earthy, creamy sauce and I didn’t miss the Campbells soup and sour cream recipe I grew up on one bit (well, maybe a little). It was surprisingly easy too.

While this recipe doesn’t meet the qualifications of vegan, paleo, or whole30, it could with a couple easy substitutions. Instead of butter, you can use olive or other oil which would make it vegan. You can make meatballs that are whole30/paleo compliant as well and swap the butter for ghee (or other compliant fat).

Meatless Meatball Stroganoff

• 1/2 lb. cremini mushrooms, chopped
• 3 dried shitake mushrooms, reconstituted with boiling water and chopped
• 1/2 medium onion, diced
• 1 clove garlic, minced
• 1 T. butter (or other fat of choice)
• 1 t. dried thyme
• 2 c. mushroom broth
• 1 bag meatless meatballs (or any meatballs of choice)
• 2 t. arrowroot powder
• 1 container plain cashew yogurt (6 oz.)

Sautee mushrooms, onion, garlic, thyme, and a few grinds of pepper in fat of choice over medium heat till soft. Add mushroom broth, turn heat up to high and bring to a boil. Add meatballs, put heat back to medium and cook till done, about 10 minutes. Use a small amount of cold water to make a slurry with the arrowroot powder and add to the meatballs, stirring till the sauce thickens (you can add more if needed). Once the sauce is to desired consistency, add the yogurt and stir. Salt and Pepper to taste.

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