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Dairy-Free Vegetarian Stroganoff

by Crystal Hatch

Inspired by staceyhomemaker.com

Ingredients

for 4 servings

  • 20 oz
    jackfruit, 1 can, rinsed and drained (565 g)
  • oil, of choice, to taste
  • 1 small white onion, diced
  • 3 garlics, minced
  • 8 oz
    mushrooms, sliced (225 g)
  • 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, of choice (240 mL)
  • 2 tablespoons
    arrowroot powder
  • egg noodle, cooked, for serving
  • fresh chives, chopped, for garnish
    Calories 235
    Fat 7g
    Carbs 42g
    Fiber 2g
    Sugar 1g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
  2. Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Add the mushrooms and jackfruit and cook for 5-8 minutes, until softened.
  5. Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.
  6. 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.
  7. Serve the stroganoff over egg noodles and garnish with chives.
  8. Enjoy!
 

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