Vegetarian Strogonoff de Frango
Discover the delightful twist of this Vegetarian Strogonoff de Frango, a plant-based spin on the classic Brazilian chicken stroganoff! This hearty and flavorful dish features tender plant-based chicken chunks, earthy mushrooms, and a rich, creamy sauce made with coconut milk and vegan cooking cream, infused with aromatic garlic, onion, and bold seasonings like paprika and Dijon mustard. Perfect for vegans, vegetarians, and anyone seeking a lighter take on this comfort-food favorite, this recipe combines wholesome ingredients with traditional flavors for an irresistibly creamy texture. Ready in just 40 minutes, it's served best over fluffy white rice and optionally topped with crispy shoestring potato chips for added crunch. Bring the essence of Brazil to your table today with this easy yet indulgent vegetarian recipe!
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Recipe Information
Ingredients
- 400 grams Plant-based chicken chunks
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons Tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon Vegan Worcestershire sauce
- 1 teaspoon Paprika
- 1 cup Coconut milk (full-fat)
- 1 cup Plant-based cooking cream
- 250 grams Mushrooms, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 cups Cooked white rice
- 1 cup Shoestring potato chips (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the plant-based chicken chunks to the skillet. Cook for 5-7 minutes, stirring occasionally, until lightly browned.
Stir in the tomato paste, Dijon mustard, vegan Worcestershire sauce, and paprika. Mix well to coat the plant-based chicken.
Add the sliced mushrooms and cook for 5 minutes, stirring often, until the mushrooms soften and release their moisture.
Reduce the heat to low and pour in the coconut milk and plant-based cooking cream. Stir to combine and let simmer for 8-10 minutes, allowing the sauce to thicken slightly.
Season with salt and black pepper to taste. Adjust seasonings if needed.
Once the strogonoff is ready, remove it from the heat and garnish with fresh parsley.
Serve hot over white rice and top with optional shoestring potato chips for a traditional touch.
Nutrition Facts
Calories |
3630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6858 mg | 298% | |
| Total Carbohydrate | 331.2 g | 120% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 34.4 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 410 mg | 32% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 5010 mg | 107% | |
*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.
