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Bowl of creamy Vegetarian Stroganoff pasta with mushrooms, topped with fresh herbs and a dollop of sour cream, garnished with red pepper flakes.

Vegetarian Stroganoff

This delicious vegetarian mushroom stroganoff is a quick and easy meatless dinner the whole family will love
5 from 19 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Eastern European
Servings 6 servings
Calories 451 kcal

Ingredients
  

  • 1 lb old fashioned egg noodles
  • 1 tablespoon olive oil
  • 24 oz baby Bella mushrooms, cleaned and sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1.5 teaspoon fresh thyme Can substitute with 1 teaspoon dried thyme
  • 2 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • pinch of cayenne optional
  • 2 tablespoon butter
  • 3 tablespoon all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1 tablespoon Worcestershire sauce
  • ½ cup sour cream
  • fresh parsley, chopped for garnish

Instructions
 

  • Cook the egg noodles according to package instructions in a large pot of well-salted water until al dente.
    Drain well in a large colander and set aside.
  • While the pasta cooks, prepare the sauce.
    Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot until hot.
    Add the diced onion and sliced mushrooms. Cook for about 8–10 minutes, stirring occasionally, until the vegetables are soft and most of the moisture has cooked off.
  • Add the minced garlic. Then stir in the thyme, paprika, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne (if using). Cook for about 2 minutes until fragrant.
  • Add the butter and let it melt, then sprinkle the flour evenly over the vegetables. Stir continuously to combine the butter and flour, coating the vegetables, and cook for about 1 minute.
    Slowly pour in the broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and bring the mixture to a low boil over medium-high heat.
    Once the sauce reaches a boil, reduce the heat to low and simmer for 3–4 minutes, until slightly thickened.
  • Turn off the heat but leave the pot on the warm burner. Stir in the sour cream, then gently fold in the cooked noodles until evenly coated.
  • Taste and adjust seasoning with additional salt and pepper as needed.
    Garnish with chopped fresh parsley, a dollop of sour cream, and a sprinkle of paprika if desired. Enjoy!

Nutrition

Serving: 1servingCalories: 451kcalCarbohydrates: 68.2gProtein: 18.7gFat: 12.9gSaturated Fat: 6.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.4gCholesterol: 48mgSodium: 507mgPotassium: 1381mgFiber: 9.3gSugar: 8.7g
Keyword 30 minute meal, Vegetarian
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