Dairy Free Vegetarian Stroganoff Recipe By Tasty Recipes

EASY VEGETARIAN STROGANOFF RECIPE (USING MUSHROOMS)

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!

DAIRY-FREE VEGETARIAN STROGANOFF RECIPE BY TASTY

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!

VEGGIE STROGANOFF

Steps:

• In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
• Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
• Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
• Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
• Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.