Where’s the beef? Not in this vegetarian mushroom stroganoff. Instead of sirloin and sour cream, this dish features mushrooms, egg noodles and coconut milk, flavored with onion, garlic, shallot, vegetable broth and paprika. Easily make the recipe vegan by using plant-based fettuccine or serving the mushrooms and sauce over rice or potatoes. Another perk? You can get this meal to the table in less than 45 minutes, so it’s perfect for Meatless Mondays or any day of the week you need a simple, one-pot meal!
Creamy Vegetarian Mushroom Stroganoff
- 12 oz. egg noodles use egg-free noodles for vegan version
- 8 oz. baby mushrooms sliced
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 shallot minced
- 2 cups vegetable broth or bone broth if not vegetarian
- 1 tsp. smoked paprika
- 1 Tbsp. butter
- 1 Tbsp. Bob’s Red Mill Flour
- ½ can coconut milk
- Salt and pepper
- 1 Tbsp. avocado oil
Cook noodles according to package directions. Drain. Set noodles aside. (To make dish in only one pot, cook noodles in Dutch oven, then remove once cooked. To save time, prepare rice noodles first and while they cook, chop veggies.)
Heat Dutch oven over medium. Once hot, add oil and sauté diced onion for about 3 minutes.
Add garlic and shallot to pot and cook for 1 minute more.
Add butter and mushrooms and stir. Season with smoked paprika, salt and pepper. Cook for about 3 minutes.
Add broth, coconut milk and flour, making sure there are no clumps in the flour.
Add noodles and stir well to combine.
Top mixture with sprig of rosemary. Reduce heat to low, cover and cook for 20 minutes.
Adjust seasonings to taste.