February 20, 2013 at 9:03 am

Recipe of the Week – Vegetarian Stroganoff

Recipe of the Week – Vegetarian Stroganoff

Before we became vegetarian, Beef Stroganoff was one of my very favorite dishes. Sure, I knew it was loaded with fat and calories, but there was just something about it’s creamy goodness… every now and then, it was worth the splurge.

 

For a long time, I didn’t even think about trying to recreate it, probably because anything that leads with the word “beef” can seem like a no-brainer for vegetarians.But I have to say, I really regret not trying to modify this sooner. It’s AH-Mazing!

 

And super easy!

 

Okay, still not great in terms of fat (although I’m going to try subbing Greek yogurt for the sour cream next time), but no meat and so delicious, none of us missed the beef. I made it for the kids for Valentine’s Day last week, served it with green beans sauteed in butter, garlic, and lemon, and topped it all off with my famous No Red Velvet Cake.

Best. Valentine’s. Dinner. Ever.

After mentioning it on Facebook, a bunch of you clamored for the recipe, so here tis! Hope you enjoy it as much as we did.

Vegetarian Stroganoff

I’d say this serves 6-8 people. All measurement accomodate a standard size bag of egg noddles (12 oz).

4 tbsp. butter

1 medium-large onion, chopped

2 cloves garlic, minced

32 oz. mushrooms (I used Baby Bella but you can use whatever you want), quartered (halved if they’re small)

16 oz, sour cream

4 tbsp flour

2 cups water

4 tsp. Better Than Bouillon Vegetable Paste

12 oz cooked egg noodles

1/4 cup chopped parsley

Saute onion, mushrooms, and garlic until onion is translucent.

In the meantime, combine sour cream, flour, water, and vegetable paste in a medium bowl.

Once onions are translucent and mushrooms are cooked but still firm, add flour mixture to pan. Stir until combined.

Let simmer until sauce begins thickens.

Stir in parsley and season with salt and pepper to taste.

Serve over egg noodles and bon appetit!

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20 thoughts on “Recipe of the Week – Vegetarian Stroganoff

  1. Tiffany M says:

    Wow Michelle this looks great!! I have been thinking of trying one vegan meal a day :). Going to try this one later this week 🙂

    1. MichelleZink says:

      It’s not vegan, but it is vegetarian. Let me know how you like it!
      <3

  2. Looks yummy! I used to like the Moosewood Vegetable Stroganoff recipe and this looks easier and really good.

    1. MichelleZink says:

      Thanks, Mary! I hope you enjoy it!
      <3

  3. Trish says:

    This recipe sounds great. I recently had a butternut squash, mushroom and hazelnut stroganoff at a B&B and it was delicious. I was perusing recipes to see if I can recreate it and your recipe seems like a great base for it. The only difference is that my meal was a touch ‘rose’.

    1. MichelleZink says:

      That sounds amazing, Trish!
      <3

  4. Susan says:

    I tried this with a few modifications from when I used to make beef stroganoff. I used fresh dill – about a tablespoon – from my garden and sprinkled it on the mushroom-onion mixture after cooking. I also used Greek yogurt instead of sour cream because it was what I had in the frig. This is a fantastic recipe – I plan to serve it to some non-vegetarian friends who are always asking how I can survive without meat. Thanks so much for posting this!

    1. MichelleZink says:

      Sounds awesome, Susan! I actually substituted Greek yogurt for the sour cream the last time I made it and didn’t even notice the difference. Hope your friends enjoy it!
      <3

  5. Nanditha Acharya says:

    I’m an Indian and have been a pure vegetarian all my life. In my childhood I remember eating a vegetarian strogganoff in a 5 star hotel that now no longer serves the dish. So I googled up and reached here. It’s an awesome recipe. I served the strogganoff with hot basmati rice and instead of the beans sauteed, I served finely chopped bellpepper and deseeded tomato salad.
    Thanks for the recipe!

    1. MichelleZink says:

      Wonderful to hear, Nanditha! So glad the recipe worked for you, and your additions sound wonderful. I may have to try them next time I make it!
      <3

  6. Chris K says:

    Made this tonight after searching for “vegetarian stroganoff recipe” this morning. Turned out great. The Better than Bouillon paste has a really good flavor for this recipe, although I think if I make it again I’ll use a bit less.

    Thanks for posting it!

    1. MichelleZink says:

      You’re welcome, Chris! I’m glad it worked out for you.
      <3

  7. Bethany says:

    I made this tonight and it was soooooooo good. I used a pound of noodles because that’s the bag I bought, and it was plenty saucy. I don’t think I simmered it enough so it was a little runny, but thickened right up as it cooled. So so so good.

    1. MichelleZink says:

      So glad you enjoyed it, Bethany!
      <3

  8. Pooja says:

    Can I make the make the vegetable paste afresh? What goes into it?

    1. MichelleZink says:

      Hi, Pooja – I’m not sure how you’d make it fresh. It’s basically a very dense paste made up of pureed vegetables that is added to water (1 teaspoon of paste to 1 cup of water) to make vegetable broth. Good luck!
      <3

  9. Amber says:

    Unable to find Better than Bouillon Paste online or in stores. Just Better….Base. Is it no longer made? Is it the same?

    1. MichelleZink says:

      So weird, Amber! We have it our local markets. Here’s a link to Vitacost. They have it; http://www.vitacost.com/better-than-bouillon-organic-vegetable-base-8-fl-oz
      <3

      MZ

  10. dux says:

    Delicious! Thank you for sharing this. One of my children recently asked “what is stroganoff?” I hadn’t eaten it since I was a child and back then I am pretty sure my mother made it using ground meat and a can of cream of mushroom soup … enough said. (In all fairness she is someone who has never enjoyed eating — more a barely-eat-to-live kind of person.) I found you through a google search.

    I did use half sour cream and half Greek yogurt, reduced the water, and in place of some of the (remaining) water used dry red wine (maybe 1/8 cup), vegetarian worcestershire (~1 Tbsp), and a splash of Bragg’s liquid aminos (although soy or tamari would’ve also worked). And a lot of dill! Oh my god I love dill.

    Really yummy — thank you for sharing this!

    1. MichelleZink says:

      So glad you enjoyed it! I’ll have to try your additions!
      🙂

      MZ

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