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Vegetarian Stroganoff

vegetarian stroganoff

I wanted to make something that tastes like a Philly cheesesteak, but with pasta and with no steak. So that leaves cheese and peppers and onions. And mushrooms I swear I’ve seen on some cheesesteaks but I’ve never been to Philly so I don’t know if that’s standard.

Doesn’t really matter I guess, since I’m already so far from standard with this recipe 😉

I realized when I was done, that this is basically a vegetarian stroganoff and that’s okay with me, since it turned out so damn good. I’ve made it with sour cream and with cream cheese. I like them both — maybe I like the cream cheese a tiny bit more. But it’s hard to say. It’s creamier, for sure, but the sour cream has that little bit of tartness. Oh hell, maybe I’ll split the difference next time and use a little of each!

If you’re cooking for a strict vegetarian, remember that Worcestershire is not vegetarian because it’s got a little anchovy in it. You can find vegan Worcestershire at healthy-food-stores or leave it out and add a half-teaspoon of vegetable bouillon instead.

vegetarian stroganoff

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Portobello Cheesesteak Pasta

3.7 from 3 reviews

  • Author:
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 servings

Ingredients

  • 2 portobello mushrooms
  • 1/2 onion
  • 1/2 red bell
  • 1 jalapeno
  • 2 teaspoons Worcestershire
  • 1 teaspoon soy sauce
  • 1/2 t oregano
  • 1/4 teaspoon salt
  • 2 teaspoons deli mustard
  • 1 tablespoon sour cream
  • 1/4 cup grated cheese
  • 1 cup baby spinach

Instructions

Start boiling water to cook the pasta.

Wipe mushrooms clean and slice about 1/3 inch thick (1 cm).

Slice onion and peppers into thin slices.

Melt the butter and oil together in a large skillet over medium-high heat. Add mushrooms and cover. Cook 60-90 seconds until browned.

Stir and add onions, peppers, and garlic and salt and pepper. Saute for several seconds. Cover and cook about 2 minutes, until the onions and peppers are softened.

Add Worcestershire, soy sauce, oregano, mustard and stir until the liquid has mostly evaporated. Turn off the heat.

When the noodles are cooked, reserve 1/2 cup of cooking water (use a mug to dip some water from the pot) then drain.

Add the noodles and half the reserved cooking water and the cream cheese to the vegetables. Turn heat to low and stir until water is absorbed and cheese is melted. Add more water if you need to get the cheese moving.

Turn off heat. Stir in spinach and Cheddar.

Nutrition

  • Calories: 260
  • Fat: 18
  • Carbohydrates: 17
  • Protein: 8

 

14 Comments

  1. Esther Medina on April 25, 2017 at 9:56 am

    Is it possible to use full fat plain yogurt instead of sour cream? Maybe adding a bit of milk. I want to try this but alas no cream cheese or sour cream. I do have powdered goat milk from Cabra.

    • Hilah on July 11, 2017 at 12:16 pm

      Hi Esther, I don’t know. I think if you added the yogurt at the very end, once the heat is turned off it would be okay.
      My only concern is that it might get lumpy but that’s less likely since it is full-fat at least.

  2. Brenna Darazs on April 25, 2017 at 11:59 am

    Oh dear god, nothing will keep me from making this! Hilah, you get me.

    P.S. How is Banjo? Miss seeing him on IG. xoxo

    • Brenna Darazs on April 25, 2017 at 4:56 pm

      I still remember sweet ‘ol Titty and sometimes wonder what happened to her. That’s when I still had my silly little Alfie. I’ll have to get back on IG at some point. I miss seeing Flynn on there. 😍

    • Brenna Darazs on April 27, 2017 at 11:02 am

      Made this last night – file it under “incredible”! It was creamy, savory, hearty, just incredibly delicious. This stroganoff will definitely become a staple for us. I had to tweak it a bit – gluten free fettuccine (my NCGS), cremini mushrooms because that’s what I had, omit jalapeño, gluten free Tamari sauce instead of soy, and just a skosh more oregano. It was heaven!

      • Hilah on July 11, 2017 at 12:14 pm

        Yay!! I think this recipe is so good. Really happy it was a hit with your family, Brenna!

      • Hilah on July 11, 2017 at 12:15 pm

        Hooray!!! Thanks for the feedback, Brenda 🙂

    • Hilah on July 11, 2017 at 12:16 pm

      You will love this!
      Banjo is doing really well! We got him a new harness for his walks so those are a lot more fun, for us. 🙂 I’ll try to get a good picture of him soon!

  3. Jodi on April 28, 2017 at 4:46 pm

    Dumbest question ever: is deli mustard just plain ‘ol yellow mustard? We made this tonight with plain ol’ yellow mustard. We liked it (only I don’t like mustard so I was grateful that it wasn’t overpowering). Just wondering if I did it right or if I over-mustarded it. (let’s just pretend that’s a real word) 🙂

    • Hilah on July 11, 2017 at 12:15 pm

      Hey Jodi!
      Deli mustard is brown mustard. It’s the grainy, beige mustard you might have seen around. It’s not quite as pungent as yellow mustard so I would use a little less of it than the recipe calls for. But I’m happy you liked the stroganoff!

  4. Sarah on July 10, 2017 at 5:56 pm

    Oh my!! My family loved this!!

    • Hilah on July 11, 2017 at 7:46 am

      Great to hear that, Sarah!!

  5. Taylor on July 11, 2017 at 5:29 pm

    Hi Hilah… you’re recipe directions are not showing up 😥

    • Hilah on July 11, 2017 at 5:48 pm

      Sorry Taylor! Working on fixing that. But the jist is to
      cook the noodles
      saute the vegetables (sliced)
      Then add the mustard, sour cream, seasonings and baby spinach last
      Toss that with the cooked noodles, add a little noodle water if you need.
      Top with cheddar!

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