This vegetarian mushroom Stroganoff with Gardein Beefless Ground has become a staple in my house, and every time I make it I’m reminded why I love it so much!
I never want to push a vegetarian agenda on you guys if I don’t think something is actually delicious because I realize one bad attempt at making a meaty dish into a vegetarian dish can scare someone off forever, so unless something is really good, I won’t share it. But this vegetarian Stroganoff is so good I’d be doing you a disservice if I didn’t share it!
Luckily, I’ve realized it’s way easier than it seems to find great vegetarian alternatives to classic “meat” dishes, and that includes beef Stroganoff! This recipe was also tested on two meat-lovers and given a major thumbs up. Seconds were had by both!
I’ve tried several varieties of vegetarian ground beef substitutes and nothing comes close to Gardein Beefless Ground, which I buy at Safeway but you can get it pretty much anywhere nowadays. It takes seasoning well and its shape and texture is very similar to ground beef. Consider this my love note to Gardein Beefless Ground! (Oh, and did I mention it has 87% less fat than regular ground beef?) Yup!
This is the perfect comfort food dish that your whole family will love. I truly believe you’ll be amazed at how much it tastes like classic beef Stroganoff!
Many Worcestershire sauces have fish in them, so if you want this recipe to truly be vegetarian, look for a brand without fish in the sauce – I used the Safeway brand sauce. If you’d like to make this recipe lower fat, you can use light cream cheese and light sour cream, although I can’t guarantee it’ll be quite as delicious that way 😉
This dish stores really well in the fridge for a few days after making it! Just keep the noodles and the Stroganoff in separate dishes and then combine when you’re ready to reheat.
This recipe is easily adjusted, so my instructions aren’t super specific. You probably already know how to cook mushrooms and onions so I won’t get into too much detail about that.
- 1 bag Gardein “The Ultimate Beefless Ground”
- 375 g Egg noodles
- 1 tbsp. Butter for egg noodles
- 2 tbsp. butter or olive oil for sauteing onion and garlic
- 1 large Onion, diced
- 2 cloves Garlic, minced
- 16 oz. Sliced white mushrooms
- 2 cups Vegetable broth
- 1/2 cup Milk
- 1/2 cup Sour cream
- 4 oz. Cream cheese, cubed
- 1 tbsp. Worchestershire sauce
- 3 tbsp. Flour
- To taste Parsley
Let the cream cheese begin to melt for a couple of minutes before you start to mix it all together.Once the cream cheese is melted and mixed into the “beef,” onion, mushroom mix, add the broth, milk, flour, and Worcestershire to the pan and mix everything together well. I let mine cook on medium heat for about five minutes until it had just started to simmer.Now, REMOVE the pan from heat, and then add the sour cream and mix it in quickly.When your noodles are ready, add approx. a tablespoon of butter to them and let it melt over and mix into the noodles. Serve your Stroganoff mixture over hot, buttered egg noodles and top with parsley! (it’s not the end of the world if you omit parsley but I personally found it totally kicked the recipe up a notch!)
Prep time: Cook time: Total time: Yield: 4-6
Eat up! I really hope you try this out and I really hope/know you’ll love it! If you do try it out, please let me know what you think!