Vegetarian Strogonoff de Frango

Indulge in a comforting plate of Vegetarian Strogonoff de Frango, a plant-based twist on the beloved Brazilian classic. This creamy, flavor-packed dish features tender plant-based chicken chunks simmered in a luscious sauce made with coconut milk, vegan cream, tomato paste, and a touch of Dijon mustard. Earthy mushrooms and a hint of smoky paprika elevate the taste to perfection, while fresh parsley brings a burst of color and freshness. Ready in just 40 minutes, this vegetarian strogonoff pairs beautifully with fluffy white rice and a crunchy topping of shoestring potato chips for an authentic, satisfying finish. Whether you’re serving a hearty family dinner or looking for a meatless meal packed with bold flavors, this recipe is sure to become a new favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Plant-based chicken chunks
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 3 tablespoons Tomato paste
• 1 tablespoon Dijon mustard
• 1 tablespoon Vegan Worcestershire sauce
• 1 teaspoon Paprika
• 1 cup Coconut milk (full-fat)
• 1 cup Plant-based cooking cream
• 250 grams Mushrooms, sliced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 4 cups Cooked white rice
• 1 cup Shoestring potato chips (optional)

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the plant-based chicken chunks to the skillet. Cook for 5-7 minutes, stirring occasionally, until lightly browned.

Step 5

Stir in the tomato paste, Dijon mustard, vegan Worcestershire sauce, and paprika. Mix well to coat the plant-based chicken.

Step 6

Add the sliced mushrooms and cook for 5 minutes, stirring often, until the mushrooms soften and release their moisture.

Step 7

Reduce the heat to low and pour in the coconut milk and plant-based cooking cream. Stir to combine and let simmer for 8-10 minutes, allowing the sauce to thicken slightly.

Step 8

Season with salt and black pepper to taste. Adjust seasonings if needed.

Step 9

Once the strogonoff is ready, remove it from the heat and garnish with fresh parsley.

Step 10

Serve hot over white rice and top with optional shoestring potato chips for a traditional touch.

Nutrition Facts

Serving size	(2134.1g)

Amount per serving	% Daily Value*
Calories	3630.5

Total Fat 211.6g	0%
Saturated Fat 74.6g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 6857.5mg	0%
Total Carbohydrate 331.2g	0%
Dietary Fiber 34.7g	0%
Total Sugars 34.4g
Protein 116.7g	0%

Vitamin D 25IU	0%
Calcium 410.5mg	0%
Iron 32.0mg	0%
Potassium 5010.4mg	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: 51.5%

Protein: 12.6%

Carbs: 35.8%