My Enlightened Delights
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Welcome to
My Enlightened Delights Recipes!

My recipes are all plant based; most are already vegan, but all can be made vegan.
I aim to enlighten readers on decreasing intake of fats/toxins & increasing nutrition by using high quality, organic ingredients. I always cook on the Saladmaster Healthy Cooking System, so I am able to cut out unwanted fats/oils/toxins, excess water & time.

For more info, check out my Vegan Substitutes page & My Cooking Commandments.




Beyond Beef & Mushroom Stroganoff

Beyond Beef & Mushroom Stroganoff

My boyfriend is not a vegetarian like me, but he does not mind eating meat alternatives as long as they taste good. We fell in love with the Beyond Burgers and if it were up to him, we would eat them every night for dinner. We have enjoyed the other products from Beyond Meat, but when I saw these Beyond Beef Crumbles available at my local Sprouts, I had to grab a bag!

Over the weekend, my boyfriend suggested using the Beef Crumbles to make one of his favorite dishes, Beef Stroganoff. I found a minimal recipe and was able to use some meat alternatives to create a delicious and nutritious meal. 




2 Tbsp organic coconut or grapeseed oil
2 cloves organic garlic, minced
1 cup of Beyond Beef Crumbles
8 oz organic baby bella mushrooms
Organic black pepper
2 Tbsp organic all-purpose flour
1 cube Edward & Son's Not-Beef Bouillon cube
2 cups filtered water
8 oz wide egg noodles
⅓ cup organic plain greek yogurt
Handful fresh parsley for garnish (optional)



Mince garlic. Sauté garlic & oil over medium heat for about 1 minute. Add the beef crumbles, sauté until beef crumbles are fully thawed and browned. While the beef is browning, slice the mushrooms and mix your not-beef broth (2 cups of hot water to 1 not-beef cube). Once the beef crumbles have browned, add the sliced mushrooms & black pepper, sauté until the mushrooms are soft. Add the flour and sauté for about 2 more minutes.

Add the not-beef broth to the skillet and stir to dissolve the flour. Add the uncooked egg noodles, cover with lid and allow the liquid to come up to a boil. Once liquid is boiling, stir, replace lid and turn heat to low. Allow to simmer for 7-10 minutes, stirring noodles periodically. 

Once the noodles are tender and most of the liquid has been absorbed, stir in the greek yogurt. Top with a handful of chopped parsley leaves if desired. Serve hot.




Jordyn Koedyker