Vegetarian Chicken Stroganoff

Indulge in the comforting flavors of Vegetarian Chicken Stroganoff, a plant-based twist on the classic Russian dish that’s as creamy and satisfying as the original. This recipe features tender plant-based chicken strips, hearty mushrooms, and a velvety sauce crafted from sour cream, Dijon mustard, and fragrant spices like paprika. Ready in just 45 minutes, it’s perfect for weeknight dinners yet elegant enough for entertaining. Served over a bed of fettuccine or egg noodles and garnished with fresh parsley, this vegetarian stroganoff offers a rich, umami-packed experience that’s both rustic and refined. Savor a healthier, meat-free variation of a timeless favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 500 grams Plant-based chicken strips
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 250 grams Mushrooms, sliced
• 1 teaspoon Paprika
• 2 tablespoons All-purpose flour
• 2 cups Vegetable broth
• 1 cup Sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 350 grams Fettuccine or egg noodles

Directions

Step 1

Start by cooking the fettuccine or egg noodles according to package instructions. Drain and set aside.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the plant-based chicken strips and cook until they are golden brown, about 5-7 minutes. Remove from skillet and set aside.

Step 3

In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, approximately 3-4 minutes.

Step 4

Add the sliced mushrooms to the skillet and cook until they are tender and have released their moisture, about 5 more minutes.

Step 5

Sprinkle the paprika and flour over the mushrooms and stir well to combine.

Step 6

Gradually add the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and allow it to thicken slightly, about 5 minutes.

Step 7

Stir in the sour cream and Dijon mustard, mixing until the sauce is smooth and creamy.

Step 8

Return the cooked plant-based chicken strips to the skillet, coating them in the sauce. Season with salt and black pepper.

Step 9

Lower the heat and let the stroganoff simmer for 5 minutes, allowing the flavors to meld together.

Step 10

Serve the stroganoff over the cooked noodles, garnished with fresh parsley on top.

Nutrition Facts

Serving size	(1992.0g)

Amount per serving	% Daily Value*
Calories	2306.2

Total Fat 122.7g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 115mg	0%
Sodium 6022.5mg	0%
Total Carbohydrate 192.1g	0%
Dietary Fiber 32.3g	0%
Total Sugars 35.9g
Protein 145.4g	0%

Vitamin D 25IU	0%
Calcium 734.0mg	0%
Iron 20.0mg	0%
Potassium 3142.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 23.7%

Carbs: 31.3%