Recipes

Easy Vegan Stroganoff

Easy Vegan Stroganoff
Prep Time
10 mins
 

I love stroganoff but most of the recipes seem to either include milk products or were complicated, so I made my own version. Instead of sour cream I used a single serving size container of non-dairy greek yogurt. Either soy or almond based yogurt works fine. The resulting gravy is creamy and flavorful.

Ingredients
  • 24 oz mushrooms
  • 1 onion diced
  • .25 cups water for sautéing veggies
  • 1 cup veggie broth I recommend better than bullion
  • 1 tsp smoked paprika
  • 3 tbsp flour
  • 1 single serve container non-dairy greek yogurt
  • salt and pepper to taste
  • 1 pkg egg noodles or egg-free egg noodles to make it vegan
Instructions
  1. Wash and slice mushrooms. Dice Onions.

  2. Start water and boil noodles according to package directions.

  3. Saute mushrooms and Onions with water with lid on until onions are translucent and mushrooms appear reduced and cooked. 7-10 minutes.

  4. Add broth and smoked paprika. Mix.

  5. Mix flour with ¼ c water to avoid clumps of flour in the gravy.

  6. Heat until bubbly then add Flour mixture. Mix thoroughly.

  7. Stir in non-dairy greek yogurt.

  8. Serve over egg noodles.

  9. Enjoy!

Recipe Notes
  • Wash mushrooms well or there might be grit in your food… not pleasant.
  • When you add the flour to the stroganoff mix stir immediately or there will be clumps in your gravy.
  • Start the beans at the same time as the stroganoff and they will be ready about the same time.