Vegetarian Classic Beef Stroganoff

Indulge in the hearty, comforting flavors of this Vegetarian Classic Beef Stroganoff, a plant-based twist on the timeless favorite. Featuring textured vegetable protein (TVP) as a protein-packed alternative to beef, this recipe captures the rich, creamy essence of the original dish without the meat. Sautéed onions, garlic, and mushrooms bring savory depth, while a luscious sauce made with tangy sour cream, Dijon mustard, and a touch of paprika wraps everything in velvety perfection. Served over tender egg noodles or vegan pasta, this vegetarian stroganoff is ready in under an hour, making it a satisfying dinner option for busy weeknights or cozy gatherings. Perfect for vegetarians and anyone craving a meat-free comfort classic!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1 cup Water
• 1 cup Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 8 oz Cremini or Button Mushrooms, sliced
• 2 tablespoons Soy sauce
• 2 tablespoons All-purpose flour
• 1 cup Sour cream (or vegan sour cream)
• 1 teaspoon Dijon mustard
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 12 oz Egg noodles or fettuccine (or vegan pasta)

Directions

Step 1

Begin by cooking the pasta according to the package instructions until al dente, then drain and set aside.

Step 2

In a medium bowl, combine the textured vegetable protein (TVP) with 1 cup of hot water and 1 cup of vegetable broth. Let it sit for about 10 minutes to rehydrate.

Step 3

While the TVP is hydrating, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté for about 6-8 minutes, or until the mushrooms are browned and any liquid has evaporated.

Step 6

Add the rehydrated TVP to the skillet and stir in soy sauce. Cook for another 5 minutes, allowing the flavors to combine and the TVP to slightly brown.

Step 7

Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for about 1-2 minutes to cook off the raw flour taste.

Step 8

Reduce the heat to low and slowly stir in the sour cream and Dijon mustard. Add paprika, salt, and pepper. Mix well until the sauce is creamy and heated through.

Step 9

Taste and adjust the seasoning if necessary.

Step 10

Serve the vegetarian stroganoff over the cooked pasta and garnish with freshly chopped parsley.

Nutrition Facts

Serving size	(1687.0g)

Amount per serving	% Daily Value*
Calories	2151.0

Total Fat 81.8g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 218.7mg	0%
Sodium 4357.0mg	0%
Total Carbohydrate 201.3g	0%
Dietary Fiber 39.6g	0%
Total Sugars 29.9g
Protein 142.6g	0%

Vitamin D 22.7IU	0%
Calcium 654.4mg	0%
Iron 27.8mg	0%
Potassium 5593.4mg	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: 34.9%

Protein: 27.0%

Carbs: 38.1%