Veggie Stroganoff

Veggie Stroganoff
  • PREP TIME
    10 mins
  • COOK TIME
    18 mins
  • TOTAL TIME
    28 mins
  • SERVING
    4 People
  • VIEWS
    51

A vegetarian twist on the classic Stroganoff, featuring the deep, savory flavors you love, with tender mushrooms and a luscious, creamy sauce, all served atop a comforting bed of noodles. This dish is hearty, satisfying, and perfect for a weeknight meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    53 g
  • Cholesterol
    58 mg
  • Fiber
    4 g
  • Protein
    24 g
  • Saturated Fat
    4 g
  • Sodium
    523 mg
  • Sugar
    4 g
  • Fat
    18 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 6 mins In a large non-stick skillet, heat 1 tablespoon of the oil over medium heat. Add the chopped onion and cook for about 6 minutes, stirring occasionally, until softened. (6 mins)

Image Step 02
02 Step

Recipe View 2 mins Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 2 minutes, stirring frequently, until the mushrooms begin to release their moisture and soften. (2 mins)

Image Step 03
03 Step

Recipe View 1 mins Stir in the Beef Veggie Tenders and cook for 1 minute, allowing them to heat through. Transfer the entire mixture to a large plate and set aside. (1 min)

Image Step 04
04 Step

Recipe View 2 mins Add the remaining 2 tablespoons of oil to the skillet. Stir in the all-purpose flour and cook, stirring constantly, for about 2 minutes, until the mixture is lightly browned and forms a roux. (2 mins)

Image Step 05
05 Step

Recipe View 2 mins Gradually stir in the vegetable broth, followed by the Dijon mustard, ground thyme, and seasoning salt. Cook for 2 minutes, stirring continuously, until the sauce thickens to your desired consistency. (2 mins)

Image Step 06
06 Step

Recipe View 5 mins Return the mushroom and veggie tender mixture to the skillet. Cover and reduce heat to low. Simmer gently for 5 minutes, allowing the flavors to meld together. (5 mins)

Image Step 07
07 Step

Recipe View Stir in the yogurt or sour cream and gently warm through. Be careful not to boil, as this can cause the sauce to curdle. Sprinkle the top with freshly chopped parsley. Serve immediately over hot cooked noodles.

For a richer flavor, consider using a combination of different mushroom varieties.
If you don't have veggie tenders, you can substitute with lentils or chickpeas for added protein and texture.
A splash of dry sherry or white wine added during the sauce-making process can enhance the depth of flavor.
Adjust the amount of Dijon mustard to your preference for a tangier sauce.
Garnish with a sprinkle of smoked paprika for a touch of smoky flavor.

Linwood Ohara

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 17 Ratings)
Total Reviews: (5)
  • Seth Hartmann

    I'm not usually a fan of vegetarian dishes, but this Stroganoff was surprisingly satisfying. The veggie tenders had a great texture and the sauce was incredibly flavorful.

  • Carson Bogisich

    Easy to follow and delicious! I used Greek yogurt for the creaminess and it worked perfectly. I also added some spinach for extra nutrients.

  • Bernie Crooks

    I found the sauce a bit too thick, so I added a little extra vegetable broth. Next time, I might also try using a different type of noodle. Overall, a great recipe!

  • Mitchel Konopelski

    This recipe was a lifesaver on a busy weeknight! It was quick, easy, and the whole family loved it. The creamy sauce was a hit!

  • Alanis Murazik

    I added a splash of sherry as suggested and it really elevated the dish. I also used a mix of shiitake and cremini mushrooms for a more complex flavor. Will definitely make again!

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