Vegetarian Stroganoff
Creamy, comforting, and packed with rich umami flavors, this Vegetarian Stroganoff is a meatless twist on the classic Russian dish that's sure to satisfy. Tender cremini mushrooms take center stage, creating a hearty base enhanced by aromatic garlic, onions, and a hint of paprika and thyme. The luscious sauce is made with a vegetable broth and sour cream blend, thickened to perfection for a velvety texture. Tossed with al dente egg noodles or your favorite pasta, this meal is an ideal choice for a cozy weeknight dinner. Quick and easy to prepare in under 45 minutes, this recipe is perfect for vegetarians and anyone seeking a flavorful plant-based meal. Garnish with fresh parsley for an added touch of brightness and serve warm for an incredibly satisfying dish! Keywords: vegetarian stroganoff, creamy mushroom pasta, meatless dinner, comfort food, plant-based recipe.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 16 ounces cremini or button mushrooms, sliced
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 2 cups vegetable broth
- 2 teaspoons soy sauce
- 2 tablespoons all-purpose flour
- 0.75 cup sour cream
- 12 ounces egg noodles (or any pasta of choice)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of water to a boil. Add a generous pinch of salt and cook the egg noodles according to the package instructions until tender. Drain and set aside.
In a large skillet or sauté pan, melt the butter with the olive oil over medium heat.
Add the diced onion to the pan and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional minute, or until fragrant.
Add the sliced mushrooms to the pan and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the paprika and dried thyme over the mushrooms, stirring to combine evenly.
Pour in the vegetable broth and soy sauce, then reduce the heat to medium-low and let the mixture simmer for 5 minutes.
In a small bowl, whisk together the flour and sour cream until smooth and lump-free. Slowly stir this mixture into the skillet.
Continue to cook over medium-low heat, stirring frequently, until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss gently to coat it evenly in the sauce.
Remove from heat and garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 719 mg | 15% | |
*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.
