Vegetable Stroganoff
Creamy, comforting, and packed with vibrant flavors, this Vegetable Stroganoff is a delightful vegetarian twist on the classic dish. Perfectly sautéed onions, garlic, and mushrooms form the base, while a medley of fresh vegetables like bell peppers, zucchini, and carrots bring color and nutrition. The rich, velvety sauce is made with vegetable broth, a hint of soy sauce for depth, and a touch of sour cream for that signature stroganoff creaminess. Lightly seasoned with paprika and black pepper, this dish is both hearty and satisfying, served over a bed of tender noodles or fluffy rice. Quick to prepare in just 40 minutes, this recipe is ideal for busy weeknights and sure to please vegetarians and meat-lovers alike. Garnished with fresh parsley for a burst of herby brightness, this one-pan wonder is a must-try for anyone craving comfort food with a plant-based twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 250 grams, sliced button mushrooms
- 1 medium, diced bell pepper
- 1 medium, diced zucchini
- 1 medium, julienned carrot
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 0.5 cup sour cream
- 2 tablespoons, chopped fresh parsley
- 4 cups cooked noodles or rice
- to taste salt
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and sauté for 3-4 minutes until translucent.
Stir in minced garlic and cook for an additional 1 minute, stirring frequently.
Add the sliced mushrooms and cook for 5-6 minutes until they release their juices and start to brown.
Add the bell pepper, zucchini, and carrot to the skillet. Stir well and cook for 4-5 minutes until slightly softened.
Sprinkle the tablespoon of flour over the vegetables and stir to coat evenly.
Pour in the vegetable broth and stir well to combine, making sure there are no lumps.
Add the soy sauce, paprika, and ground black pepper. Stir and bring the mixture to a gentle simmer.
Reduce the heat to low and let the sauce thicken, stirring occasionally, for about 5 minutes.
Remove the skillet from heat and stir in the sour cream until fully incorporated. Taste and add salt, if needed.
Serve the Vegetable Stroganoff over cooked noodles or rice and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 283.6 g | 103% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 46.7 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2740 mg | 58% | |
*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.
