How To Make Dairy-Free Vegetarian Stroganoff
Enjoy a loaded meal with this vegetarian stragonoff, a dairy-free dish made tastier with jackfruit, mushrooms, and tender egg noodles!
Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for about 1 minute until fragrant.
Add the mushrooms and jackfruit and cook for 5 to 8 minutes, until softened. Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.
Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff.
Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.
Serve the stroganoff over egg noodles and garnish with chives. Enjoy!
- Calories: 282.58kcal
- Fat: 8.25g
- Saturated Fat: 1.86g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.88g
- Polyunsaturated Fat: 1.82g
- Carbohydrates: 50.01g
- Fiber: 3.96g
- Sugar: 32.25g
- Protein: 7.99g
- Cholesterol: 6.10mg
- Sodium: 853.80mg
- Calcium: 153.84mg
- Potassium: 1034.41mg
- Iron: 1.29mg
- Vitamin A: 41.13µg
- Vitamin C: 27.71mg
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