Dairy-Free Vegetarian Stroganoff
This cozy and comforting dish is perfect for a relaxing night in. The sauce is thickened with arrowroot powder and the jackfruit adds a meaty texture. It's a delicious and satisfying vegetarian twist on a classic dish.
for 4 servings
- 20 oz jackfruit (565 g), 1 can, rinsed and drained
- oil, of choice, to taste
- 1 small white onion, diced
- 3 garlics, minced
- 8 oz mushrooms (225 g), sliced
- 1 cup vegetable broth (240 mL)
- 1 tablespoon soy sauce
- 1 teaspoon dijon mustard
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- kosher salt, to taste
- pepper, to taste
- 1 cup dairy-free milk (240 mL), of choice
- 2 tablespoons arrowroot powder
- egg noodle, cooked, for serving
- fresh chive, chopped, for garnish
- Calories 439
- Fat 23g
- Carbs 55g
- Fiber 2g
- Sugar 5g
- Protein 3g
Estimated values based on one serving size.
- Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
- 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 until fragrant, about 1 minute.
- Add the mushrooms and jackfruit and cook for 5-8 minutes, until softened.
- Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.
- Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff. Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.
- Serve the stroganoff over egg noodles and garnish with chives.
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