This delicious vegetarian mushroom stroganoff is a quick and easy dinner, perfect for meatless Monday!
If you have followed my blog or Instagram for a while you know that we are BIG fans of stroganoff. Beef, chicken and now this vegetarian version, I just love the simple but oh-so-satisfying flavors of this hearty Eastern European dish. Hope you enjoy!
What is Vegetarian Stroganoff?
Traditionally made with beef, stroganoff is a dish with Russian and Eastern European origins consisting of meat served in a sour cream sauce.
This recipe replaces the beef with hearty mushrooms for a Vegetarian recipe that is sure to impress!
Check out more Vegetarian Recipes from The Jam Jar Kitchen!
- Large pot
- Chopping board and Knife
- Dutch oven or heavy bottom pot: I love my Le Creuset Dutch Oven and probably use it more than any other kitchen item!
- Measuring cups and spoons
- Mushrooms: I prefer using baby bella mushrooms for this recipe but it will also work with white button mushrooms.
- Onion: I prefer to use a yellow onion, but red or white will work as well.
- Olive Oil
- Old Fashioned Egg Noodles: So while you definitely can use the wide, wavy egg noodles, I definitely recommend going for the traditional old fashioned style. I love using Mrs Miller's Old Fashioned Egg Noodles, which you can find at most grocery stores or on Amazon fresh.
- Paprikash Seasoning: I really like using Yep!Shake Paprikash Seasoning for this recipe. If you don't have any available see the note below for a substitution.
- Fresh Thyme
- All-Purpose Flour
- Vegetable Broth: You can also use chicken broth if you aren't strictly vegetarian. Mushroom broth would work as well.
- Worcestershire Sauce: I like Lea & Perrins Worcestershire Sauce, but your preferred brand will do!
- Sour Cream: When it comes to dairy products I am always a fan of using real, full fat ingredients. If you prefer to go skim or low fat that will work as well.
How to make your own Paprikash seasoning.
This recipe calls for 1.5 tbsp of Paprikash Seasoning. I love using Yep!Shake but if you don't have any available you can substitute with:
- ½ tbsp Paprika
- ½ tbsp dried Parmesan
- ¼ tbsp salt
- ¼ tbsp black pepper
FAQ: Can I make this vegan?
Yes! I recently had a friend tell me that she was able to make this recipe vegan by replacing the egg noodles with egg-free wide noodles and using Kite Hill Sour Cream alternative and Annie's Organic Worcestershire Sauce .
Tip: Don't overcook the noodles.
I recommend cooking the noodles just before al dente. That's usually around 1-2 minutes less than the package instructions.
The noodles will continue to cook a little after you add them to the sauce so best to err on the side of al dente to avoid mushy noodles.