Easy Vegetarian Stroganoff Recipes

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.

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!

VEGETARIAN MUSHROOM STROGANOFF RECIPE

Steps:

• Cook the pasta according to package directions. Reserve 1 cup of the cooking liquid.

EASY VEGETARIAN STROGANOFF

Steps:

• prepare gravy mixes by stirring constantly with water in a small saucepan over low heat til it starts to bubble. reduce heat and set aside.
• Sautee mushrooms and onion in margerine over medium high heat til tender.
• Stir in gavy and reduce heat. Let simmer 5 minutes.
• Stir in Sour Cream, and let cook through, only a few minutes.
• Serve over cooked noodles.

THE BEST MUSHROOM STROGANOFF (VEGAN)

Steps:

• Cook and drain pasta according to package directions.
• Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
• Add garlic and cook for another 1-2 minutes. Remove from heat.
• In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
• Whisk in flour and continue cooking until sauce begins to thicken.
• Return skillet to low heat and stir thickened sauce into mushroom mixture.
• Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.