Best 4 Veggie Stroganoff Recipes
Indulge in the hearty goodness of Veggie Stroganoff, a delectable dish that combines the classic flavors of traditional beef stroganoff with the goodness of tender vegetables. This vegetarian version offers a symphony of textures and flavors, featuring succulent mushrooms, crisp bell peppers, and earthy carrots enveloped in a rich and creamy sauce. Served over fluffy rice or your favorite pasta, Veggie Stroganoff is a comforting meal that's perfect for cozy dinners or quick weeknight meals. With step-by-step instructions and variations for different dietary preferences, this recipe is sure to become a favorite in your kitchen.
Let's cook with our recipes!
VEGETARIAN MUSHROOM STROGANOFF RECIPE
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Steps:
- Cook the pasta according to package directions. Reserve 1 cup of the cooking liquid.
Nutrition Facts : Calories 448 kcal, Carbohydrate 47 g, Cholesterol 82 mg, Fiber 6 g, Protein 11 g, SaturatedFat 12 g, Sodium 768 mg, Sugar 8 g, Fat 23 g, ServingSize 1 pan (4 servings), UnsaturatedFat 0 g
VEGETABLE BEEF STROGANOFF
Veggie lovers rejoice! Our beef stroganoff recipe gives equal star power to vegetables. Add more than three cups of your favorites and let 'em shine!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Brown steak with onion in hot oil in large skillet, stirring frequently.
- Add water, bouillon cubes, noodles and vegetables. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender.
- Stir in sour cream; cook an additional 2 minutes, stirring occasionally.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 6 g, Protein 21 g
TOMATO-VEGETABLE STROGANOFF
Whether you're highlighting veggies or hiding them, your family will enjoy this quick one-dish meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until brown; drain.
- Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling. Stir in uncooked Pasta.
- Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Nutrition Facts : Calories 330, Carbohydrate 34 g, Cholesterol 55 mg, Fiber 3 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 11 g, TransFat 1 1/2 g
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
Tips for Making the Best Veggie Stroganoff:
- **Choose a variety of vegetables.** This will give your stroganoff a more interesting flavor and texture. Some good options include mushrooms, carrots, celery, onions, and peas. - **Don't overcrowd the pan.** If you add too many vegetables at once, they will not cook evenly. Cook the vegetables in batches if necessary. - **Use a good quality vegetable broth.** This will make a big difference in the flavor of your stroganoff. - **Don't boil the sauce.** A low simmer is best for cooking the sauce. This will prevent the vegetables from becoming mushy. - **Stir in the sour cream at the end of cooking.** This will help to prevent the sour cream from curdling. - **Serve over egg noodles, rice, or mashed potatoes.** Stroganoff is a versatile dish that can be served with a variety of sides.Conclusion:
Veggie stroganoff is a delicious, hearty, and satisfying meal that is perfect for a weeknight dinner. It is also a great way to get your kids to eat their vegetables. With a few simple tips, you can make a veggie stroganoff that everyone will love. So next time you are looking for a quick and easy meal, give this recipe a try.
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