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!
Serves:
Ingredients
- 20ozjackfruit,(1 can), rinsed and drained
- oil,of choice, to taste
- 1small white onion,diced
- 3garlics,minced
- 8ozmushrooms,sliced
- 1cupvegetable broth
- 1tbspsoy sauce
- 1tspdijon mustard
- ¼tspdried thyme
- ¼tsppaprika
- kosher salt,to taste
- pepper,to taste
- 1cupdairy free milk,of choice
- 2tbsparrowroot powder
- egg noodle,cooked, for serving
- fresh chive,chopped, for garnish
Instructions
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Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
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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.
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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.
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Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff.
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Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.
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Serve the stroganoff over egg noodles and garnish with chives. Enjoy!
Nutrition
- 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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