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vegetarian mushroom stroganoff

Vegetarian Stroganoff

This delicious vegetarian mushroom stroganoff is a quick and easy meatless dinner the whole family will love
5 from 13 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Eastern European
Servings 6 servings
Calories 451 kcal


  • 1 lb old fashioned egg noodles
  • 1 tbsp olive oil
  • 24 oz baby Bella mushrooms, cleaned and sliced
  • 1 medium onoin, diced
  • 3 cloves garlic, crushed
  • 1.5 tsp fresh thyme
  • 1.5 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt & pepper
  • pinch of cayenne optional
  • 2 tbsp butter
  • ¼ cup all-purpose flour
  • 2 cups vegetable broth
  • 1.5 tbsp Worcestershire sauce
  • ½ cup sour cream
  • fresh parsley, chopped for garnish


  • Cook egg noodles according to package directions in a lot pot of salted water until just before al dente. This is usually about 1-2 minutes less than the package instructions.
    Drain into a large colander and set aside.
  • While the pasta is cooking prepare the stroganoff.
    Heat 1 tbsp of olive oil over medium high in a large dutch oven or heavy bottomed pot until hot.
    Add in diced onion, sliced mushrooms and crushed garlic. Cook over medium high heat for around 10 minutes until soft and most of the moisture has evaporated.
    Add in fresh thyme, paprika, garlic powder, onion powder and a pinch of salt, black pepper and a pinch of cayenne (if using). Mix together and cook for 2-3 more minutes.
  • Make a well in the middle of the vegetables and add 2 tbsp of butter. Allow the butter to melt then add in ¼th cup of flour.
    Stir the butter and flour together and then mix into the vegetables to coat and cook for about 1 minute, stirring constantly.
    Stream in 2 cups of broth while continuing to stir. Mix well to ensure there are no lumps of flour.
    Add in 1-2 tbsp of Worcestershire sauce and bring the mixture to a boil over medium high to high heat.
    Once a full boil has been reached, turn the heat to low and continue cooking for another 3-4 minutes.
  • Turn the heat off, but leave the pot on the warm burner. Add the cooked egg noodles to the pot and mix until the noodles are thoroughly coated in the sauce.
    Add in ½ cup of sour cream and fold into the noodles until there are no more white streaks.
    Taste and add additional salt and pepper as necessary.
  • Garnish with chopped fresh parsley and thyme, a dollop of sour cream and a sprinkle of paprika if desired. Enjoy!


Serving: 1servingSodium: 507mgSugar: 8.7gFiber: 9.3gPotassium: 1381mgCholesterol: 48mgCalories: 451kcalMonounsaturated Fat: 3.4gPolyunsaturated Fat: 0.6gSaturated Fat: 6.6gFat: 12.9gProtein: 18.7gCarbohydrates: 68.2g
Keyword 30 minute meal, Vegetarian
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