Vegetarian Egg Noodles with Gravy
Dive into comforting flavors with this Vegetarian Egg Noodles with Gravy recipe, a satisfying dish perfect for weeknight dinners or cozy weekends. Tender, al dente egg noodles are generously coated in a rich, savory gravy made from sautéed onions, garlic, and earthy button mushrooms, complemented by hearty carrots and celery. A splash of soy sauce and fragrant thyme infuse this dish with deep, umami notes, while fresh parsley adds a burst of color and freshness. Quick to prepare in just 45 minutes, this crowd-pleasing vegetarian recipe delivers wholesome flavors that are sure to delight both meat-free eaters and noodle lovers alike.
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Recipe Information
Ingredients
- 12 oz Egg noodles
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 3 units Garlic cloves, minced
- 8 oz Button mushrooms, sliced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 2 tbsp All-purpose flour
- 3 cups Vegetable broth
- 2 tbsp Soy sauce
- 1 tsp Thyme leaves
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are browned and any liquid has evaporated, about 8 minutes.
Stir in the diced carrot and celery, and continue to cook for an additional 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetable mixture, stirring constantly for about 2 minutes to cook out the raw flour taste.
Gradually pour in the vegetable broth while stirring, ensuring no lumps form. Bring the mixture to a simmer.
Add the soy sauce, thyme leaves, salt, and black pepper. Simmer the gravy, stirring occasionally, until slightly thickened and vegetables are tender, about 10 minutes.
Add the cooked egg noodles to the skillet, tossing them in the gravy to coat evenly.
Remove from heat and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 322.6 g | 117% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 31.7 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 363 mg | 28% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3256 mg | 69% | |
*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.
