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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.

Tasty Team
92% would make again


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

Nutrition Info

  • Calories 219
  • Fat 1g
  • Carbs 50g
  • Fiber 3g
  • Sugar 4g
  • Protein 4g

Estimated values based on one serving size.


  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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