Register / Login / Logout / View Account

Stroganoff (Vegetarian)

This is a vegetarian version of the traditional hamburger stroganoff. Or check out our mainly vegan version of this recipe.

Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe has been added to your Shopping List
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
497 46mg 12g 49g
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine American
Diet Vegetarian
Prep Time 25 minutes
Cook Time 30 minutes
Ingredients
  • 12 oz hamburger crumbles (meatless)
  • 2/3 C yellow onions (chopped)
  • 1/4 C butter (dairy)
  • 2 garlic cloves (minced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 15 oz cream of mushroom soup (canned)
  • 1 C mushrooms (crimini) (thinly sliced)
  • 1 C milk (dairy)
  • 1 C sour cream (dairy)
  • 1 Tbsp parsley (fresh) (chopped)
  • 8 oz pasta
Course Veggie Main Courses
Cuisine American
Diet Vegetarian
Prep Time 25 minutes
Cook Time 30 minutes
Ingredients
  • 12 oz hamburger crumbles (meatless)
  • 2/3 C yellow onions (chopped)
  • 1/4 C butter (dairy)
  • 2 garlic cloves (minced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 15 oz cream of mushroom soup (canned)
  • 1 C mushrooms (crimini) (thinly sliced)
  • 1 C milk (dairy)
  • 1 C sour cream (dairy)
  • 1 Tbsp parsley (fresh) (chopped)
  • 8 oz pasta
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
497 46mg 12g 49g
Recipe Chef Pamela Kurp
Instructions
  1. In a large skillet, combine the meatless crumbles, onion, garlic, spices, and mushrooms in the melted butter; cook over medium heat until the vegetables are tender, approximately 5 to 10 minutes.
    In a large skillet, combine the meatless crumbles, onion, garlic, spices, and mushrooms in the melted butter; cook over medium heat until the vegetables are tender, approximately 5 to 10 minutes.
  2. Stir in the cream of mushroom soup and milk; heat to boiling, stirring constantly.
    Stir in the cream of mushroom soup and milk; heat to boiling, stirring constantly.
  3. Reduce the heat and simmer uncovered for 10 minutes; stir in the sour cream and heat through.
    Reduce the heat and simmer uncovered for 10 minutes; stir in the sour cream and heat through.
Recipe Notes

Serve over hot pasta / noodles (or rice); garnish with fresh parsley.

Store in the refrigerator for up to one week, or freeze for up to six months.

© Mainly Vegan LLC
Back To Top