My mom is Hungarian. Europeans are very meat oriented. I have adapted several of her meat, fat laden recipes to healthier vegetarian versions. Two really great recipes I adapted were her recipes for “Paprikash Chicken” and “Beef Stroganoff”. 

Paprikash Chicken1 pkg. Morningstar Farms “Chicken”2 packets of vegetarian chicken gravy (Hain is one option)1 can cream of mushroom soupSour cream, 4-8 ozPaprikaOlive oilFresh or canned mushrooms, optional 

Put a very small amount of olive oil in a fry pay and cook the vegetarian chicken until slightly crispy. Blend up the gravy and add to the pan with the chicken. Then add the can of mushroom soup. Stir in some paprika. After it’s all warmed through and through, turn off and add the 4-8 oz of sour cream (I only use about 4 oz. because I think it’s enough). You can cook up some additional mushrooms (I prefer fresh over canned) to add on top before serving if you’d like. 

“Beef Stroganoff”1 onion, yellow, white or redVegetarian ground beef or beef stripsVegetarian “beef” gravy- 2 packets or 1 can vegetable brothMushroom soup, opt8 oz. dry wide egg noodles or any kind of noodleSour creamSpices to taste:  salt, pepper, garlic powder and paprika 

Cook the noodles as directed on package. Brown the onions until tender and simmer with the meat. Boca and Morningstar Farms both have a fantastic vegetarian ground beef and Morningstar Farms has wonderful vegetarian beef strips. Both brands can be found in most major grocery store chains. Actually, for variety, you can use vegetarian meatballs as the “meat” in this recipe as well. Add the cooked noodles to the meat and onions. Then add mushroom soup if you want. After it’s all simmered together, add sour cream and spices to taste. You can also cook up some mushrooms to add or serve on top.