Tvp Stroganoff
Savor the rich, comforting flavors of TVP Stroganoff, a plant-based twist on the classic Russian dish that’s both hearty and satisfying. This vegan stroganoff features tender rehydrated textured vegetable protein (TVP) soaking up a creamy sauce made with earthy mushrooms, fragrant thyme, and a touch of smoky paprika. With a luxuriously smooth base of Dijon mustard, vegan sour cream, and soy sauce, this recipe delivers bold, savory depth while remaining completely dairy-free. Perfectly paired with egg noodles or your favorite pasta, it’s an easy one-pot meal ideal for weeknight dinners or cozy gatherings. Ready in just 40 minutes, this flavorful dish is packed with protein, making it a must-try for vegans and non-vegans alike. Garnish with fresh parsley for an elegant finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup TVP (textured vegetable protein)
- 1.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 cups Mushrooms, sliced
- 1 teaspoon Paprika
- 0.5 teaspoon Thyme, dried
- 2 tablespoons Flour
- 1 tablespoon Dijon mustard
- 0.5 cup Vegan sour cream
- 2 tablespoons Soy sauce
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Salt
- 12 ounces Egg noodles or fettuccine
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
In a small bowl, combine the TVP with the vegetable broth and let it rehydrate for about 10 minutes, or until the broth is fully absorbed. Set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles or fettuccine according to the package instructions. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms are browned and tender.
Add the rehydrated TVP to the skillet. Sprinkle in the paprika and thyme, stirring to combine all the ingredients.
Sprinkle the flour evenly over the mixture and stir well, cooking for about 1 minute to eliminate the raw flour taste.
Slowly pour in 1 cup of water while stirring continuously to create a smooth sauce. Once thickened, add the Dijon mustard, vegan sour cream, soy sauce, salt, and black pepper.
Lower the heat and let the stroganoff simmer gently for 5 minutes to allow the flavors to meld together. Stir occasionally.
Serve the TVP stroganoff over the cooked noodles, garnishing with chopped parsley if desired.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 4062 mg | 177% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 25.6 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 523 mg | 40% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 2199 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
