Best Veggie Stroganoff Recipes

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BESY VEGAN MUSHROOM STROGANOFF



BESY VEGAN MUSHROOM STROGANOFF image

Creamy, delicious, and so easy to make, vegan mushroom stroganoff is one of my favorite comfort foods! Easily customizable to suit just about any dietary needs and tastes. Recipe adapted from William Sonoma.

Provided by Julie | The Simple Veganista

Categories     Entree

Time 30m

Number Of Ingredients 11

4 - 5 tablespoons vegan butter (I recommend Miyoko's)
1 small yellow onion (or large shallot), finely diced
3 cloves garlic, minced
1 - 2 lbs. mushrooms (pref. cremini), ends trimmed and sliced
2 tablespoons flour
3/4 cup dry white wine
1 1/4 cup low-sodium vegetable broth
1/2 - 3/4 cup vegan sour cream
2 tablespoons chopped parsley, plus more to serve
salt + pepper, to taste
12 - 16 oz. pasta (use your favorite - straight, small and/or curvy)

Steps:

  • Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
  • Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.
  • Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop.
  • Serves 4 - 6
  • Leftovers can be stored in the refrigerator for up to 5 - 6 days. Freeze for up to 2 - 3 months. Let thaw before reheating.

Nutrition Facts : Calories 447 calories, Sugar 5.6 g, Sodium 127.8 mg, Fat 14 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 66.7 g, Fiber 4.2 g, Protein 15.2 g, Cholesterol 0 mg

EASY VEGETARIAN STROGANOFF RECIPE (USING MUSHROOMS)



Easy Vegetarian Stroganoff Recipe (using Mushrooms) image

This vegetarian Stroganoff recipe makes a delicious meal in around 20 minutes. Gorgeous mushrooms in a rich, creamy stroganoff sauce make a hearty and satisfying meal. Serve with rice, pasta or jacket potatoes for an easy dinner solution.

Provided by Julia

Categories     Main Course

Time 20m

Number Of Ingredients 9

5 cups mushrooms (mixed chestnut, oyster, shitake types are nice. cleaned and chopped. (17 1/2 ounces altogether))
4 garlic cloves
1 onion (medium, chopped)
1 tablespoon vegetable oil
3 tablespoon sour cream
1 teaspoon miso (optional)
spinach (small handful chopped)
1/2 cup vegetable stock
1 teaspoon sweet smoked paprika

Steps:

  • Take a large frying pan that will hold the mushrooms and add the oil.
  • Finely chop the onion and the garlic and add to the heated pan. Stir,
  • Add the cleaned, chopped and sliced mushrooms and add those to the pan. Stir and keep cooking them until they reduce.
  • Add the sweet smoked paprika or ordinary paprika along with the miso and stir again.
  • Add the stock and stir. Let it cook for a few minutes and then add the sour cream. Add a little chopped spinach if using. Stir again and allow it to all come together to create a rich, creamy sauce.
  • Check the seasoning and serve. Sprinkle some freshly chopped herbs such as parsley or thyme.
  • Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 188 kcal, Carbohydrate 17 g, Protein 9 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 9 mg, Sodium 376 mg, Fiber 4 g, Sugar 8 g

PORTOBELLO MUSHROOM STROGANOFF



Portobello Mushroom Stroganoff image

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Provided by CHORDATA

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
  • At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
  • In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
  • Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g

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