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 sooooo 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 reeeeally good, I won'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, or Kramfort food dish that your whole family will love, and 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 quiiiiite 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 can be 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 sauteeing 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
Here's how mine looked when it was all ready:
Eat up! I really hope you try this out and I reaaaally hope/know you'll love it! If you do try it out, please let me know what you think!