Vegetarian Stroganoff is a delicious substitute for the classic made with just vegetables. Using more mushrooms than classic beef stroganoff keeps the dish meaty and gives those deep, earthy flavors that beef stroganoff is known for.
How can I add protein to this dish?
While mushrooms have a great meaty flavor, they don’t necessarily have the protein and nutrients that regular beef stroganoff has. A good way to add extra protein would be to add cooked lentils or canned cannellini beans to the mixture. If you’d like an idea for how you can incorporate lentils into the dish, check out how we did it with this Vegetarian Shepherd’s Pie.
What kind of pasta should I use?
Buttered egg noodles are perfect for this dish. However, another great alternative would be to use pasta, especially one that is packed with extra protein. There are regular types of pasta that have extra protein or you could try one that is made with legume flour. Check out this chickpea rotini or red lentil penne if you’re interested in bulking up this dish with a little extra protein. These tend to be a little more fragile than regular pasta, so be sure to take care when mixing the sauce with the pasta. The noodles may not hold up as well.
What kind of mushrooms should I use for this Vegetarian Stroganoff?
Baby bella mushrooms work great for this dish. A fun fact is that they’re also called crimini mushrooms. These are actually just the younger version of portobello mushrooms. If you want to make sure they’re fresh, check under the cap of the mushroom and check for gills. If you see them, they might not be as fresh.
These mushrooms are also slightly more flavorful than the white button mushroom as well as more firm, which holds up nicely in this dish. Most stores carry both varieties, but some will only have the baby bellas as whole mushrooms. It’s worth the extra few minutes to slice them if you need to.
Can I make this dish vegan?
You certainly can make this vegetarian stroganoff vegan! You’ll want to be sure to use the vegan Worcestershire sauce and vegan sour cream as well as leave off the Parmesan shreds.
What is vegan Worcestershire sauce?
Since Worcestershire sauce usually contains anchovies or fish sauce, vegan Worcestershire sauce is a mixture of vinegar, usually apple cider vinegar, soy sauce, brown sugar and spices. This combination still gives the sauce an earthy tang that brightens up the whole dish. You can buy it in stores or get it online.Print
- 8 oz. uncooked penne pasta
- 2 Tbsp. olive oil
- 16 oz. baby bella mushrooms, sliced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. flour
- 1 cup vegetable stock
- 1 Tbsp. vegan Worcestershire sauce
- 1/2 Tbsp. Dijon mustard
- 1/4 cup sour cream
- Flat leaf parsley, chopped (for garnish)
- Shaved Parmesan cheese (optional)
- Cook penne according to package directions. Set aside.
- In a medium skillet, heat olive oil over medium heat. Add in sliced mushrooms and onions and let simmer until tender, stirring occasionally, about 5 minutes. Season with garlic, thyme, salt, and pepper and stir to incorporate. Sprinkle flour over mixture and stir until no flour is left visible.
- Stir in vegetable stock, vegetarian Worcestershire sauce, and Dijon mustard. Let sauce simmer until thickened, about 5 minutes.
- Stir in sour cream and toss with pasta. Top with chopped parsley and shredded Parmesan. Serve warm!