If you miss eating meat but you are following a vegetarian diet, this vegetarian mushroom stroganoff is a perfect choice.
You can also try this dish if you are cutting off meat but want to be fulfilled for the rest of the day. Plus, the portabella mushrooms in this dish offer you a great variety of health benefits.
This Vegetarian Mushroom Stroganoff is A Nutritious and Delicious Meal
Let’s talk about these portabella mushrooms first
This Vegetarian Mushroom Stroganoff is A Nutritious and Delicious Meal
Let’s talk about these portabella mushrooms first
You might be wondering why you should use portabella mushrooms for this dish. It is good to know that they are incredibly nutritious.
For one, they have high amounts of the daily value you need to consume of B vitamins, which are hard to get if you don’t consume meat.
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They are also high in minerals, including potassium, phosphorus, copper, and selenium.
Potassium is an essential electrolyte for heart function, muscle function, and nerve connections.
The other minerals allow your bones to remain strong, while also helping balance immunity.
In a healthy vegetarian diet, mushrooms play a big part. And that is because they provide many nutrients that vegetables don’t.
Onions, garlic, and black pepper are also good for you
Just because there is no meat in this dish, it doesn’t mean that you aren’t getting enough nutrients.
Onions and garlic in this dish provide your body with oligosaccharides that promote gut health and effective digestion.
On the other hand, black pepper can help regulate your blood sugar, reduce inflammation, and work as an antioxidant. So, don’t skip it when you are seasoning this dish!
To finish off, keep in mind that the sour cream in this dish is vegan. Yet, it is still high in calcium.
It’s safe to say that if you want to have a satisfying meal that is also healthy and vegetarian, this is the way to go!
Discover another vegetarian mushroom recipe here: The Best Vegetarian Pasta Dinner: Mushroom Spinach Noodles [Recipe]
Vegetarian Mushroom Stroganoff
Ingredients
6 cups (768 g) pasta egg-ribbon noodles
1/4 cup (32 g) margarine, vegan
1 onion, minced
16 oz (400 g) portabella mushrooms, sliced
2 garlic cloves, minced
2 cups (480 ml) vegetable broth, beef flavored
1 tsp salt
1 tsp black pepper
1 tbsp Worcestershire sauce, vegan
1/4 cup (32 g) flour
1 cup (128 g) vegan sour cream
Directions
- Cook the ribbon noodles by following package instructions.
- Get a pan and place it over medium heat. Heat the butter and saute the onions and mushrooms for 5 min.
- Then stir in the garlic and allow to cook for another 1 min.
- Get a saucepan and heat the broth over medium heat. Bring to the boil.
- Season with salt and pepper and stir in Worcestershire sauce. You can now add the flour. Mix it well until the sauce becomes thick.
- Then pour the sauce over the mushrooms. Stir in the sour cream and mix well.
- Best served right away with your noodles.
- Enjoy!
