Vegetarian Classic Beef Stroganoff
Transform dinner into a vegetarian delight with this mouthwatering Vegetarian Classic Beef Stroganoff! Packed with rich, savory flavors, this dish swaps traditional beef for hearty Textured Vegetable Protein (TVP) while maintaining the creamy, silky sauce that makes stroganoff a comforting classic. Sautéed cremini mushrooms, garlic, and onions create an aromatic base, complemented by tangy Dijon mustard, paprika, and vegan-friendly sour cream. Served over tender egg noodles or fettuccine, this plant-based stroganoff is perfect for weeknights or special occasions alike. Ready in just 50 minutes, it's proof that meatless meals can be indulgent, satisfying, and full of flavor. Explore a vegetarian twist on a timeless favorite today!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Water
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 8 oz Cremini or Button Mushrooms, sliced
- 2 tablespoons Soy sauce
- 2 tablespoons All-purpose flour
- 1 cup Sour cream (or vegan sour cream)
- 1 teaspoon Dijon mustard
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 12 oz Egg noodles or fettuccine (or vegan pasta)
Instructions
Begin by cooking the pasta according to the package instructions until al dente, then drain and set aside.
In a medium bowl, combine the textured vegetable protein (TVP) with 1 cup of hot water and 1 cup of vegetable broth. Let it sit for about 10 minutes to rehydrate.
While the TVP is hydrating, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté for about 6-8 minutes, or until the mushrooms are browned and any liquid has evaporated.
Add the rehydrated TVP to the skillet and stir in soy sauce. Cook for another 5 minutes, allowing the flavors to combine and the TVP to slightly brown.
Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for about 1-2 minutes to cook off the raw flour taste.
Reduce the heat to low and slowly stir in the sour cream and Dijon mustard. Add paprika, salt, and pepper. Mix well until the sauce is creamy and heated through.
Taste and adjust the seasoning if necessary.
Serve the vegetarian stroganoff over the cooked pasta and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 4357 mg | 189% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 29.9 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 654 mg | 50% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5593 mg | 119% | |
*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.
