Vegetable Stroganoff
Vegetable Stroganoff offers a creamy, comforting vegetarian dish with tender noodles and a rich sauce infused with garlic, mushrooms, and colorful vegetables. Perfect for a family dinner or casual gathering, it combines classic flavors with a healthy twist, garnished with herbs and Parmesan for added depth.
Ingredients
Instructions
- Blend the light cream and yogurt until smooth; set aside.
- Microwave the sliced carrots, broccoli florets, and cauliflower florets in a microwave-safe bowl on High for 5 to 6 minutes until cooked through.
- Cook the flat noodles in boiling water until tender; drain.
- Keep the cooked vegetables and noodles warm by placing them in a covered dish in a 200°F (93°C) oven.
- In a skillet, sauté chopped onion and diced mushrooms in olive oil until the onion turns translucent.
- Add crushed garlic; cook for another 3 minutes.
- Stir in Worcestershire sauce, if using.
- Add 1/4 teaspoon of salt and pepper to taste, if desired.
- Reduce heat to low.
- When ready to serve, stir the cream and yogurt mixture into the skillet to make the sauce; heat through.
- Toss the vegetables with the cooked noodles.
- Place the mixture on a serving platter.
- Spoon the sauce over the top and garnish with dried parsley, dried tarragon leaves, and grated Parmesan cheese.
Nutrition & Diet Analysis (per serving)
746
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).