Dairy Free Vegetarian Stroganoff Recipe By Tasty

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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

DAIRY-FREE VEGETARIAN STROGANOFF RECIPE BY TASTY



Dairy-Free Vegetarian Stroganoff Recipe by Tasty image

Here's what you need: jackfruit, oil, small white onion, garlics, mushrooms, vegetable broth, soy sauce, dijon mustard, dried thyme, paprika, kosher salt, pepper, dairy-free milk, arrowroot powder, egg noodle, fresh chive

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

20 oz jackfruit, 1 can, rinsed and drained
oil, of choice, to taste
1 small white onion, diced
3 garlics, minced
8 oz mushrooms, sliced
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon dijon mustard
¼ teaspoon dried thyme
¼ teaspoon paprika
kosher salt, to taste
pepper, to taste
1 cup dairy-free milk, of choice
2 tablespoons arrowroot powder
egg noodle, cooked, for serving
fresh chive, chopped, for garnish

Steps:

  • Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
  • Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Add the mushrooms and jackfruit and cook for 5-8 minutes, until softened.
  • Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.
  • Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff. Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.
  • Serve the stroganoff over egg noodles and garnish with chives.
  • Enjoy!

Nutrition Facts : Calories 458 calories, Carbohydrate 60 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, Sugar 8 grams

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