Description
A rich, creamy, and flavorful vegetarian twist on a classic stroganoff, perfect for any weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 8 ounces sliced mushrooms
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1 cup vegetable broth
- 8 ounces egg noodles (or preferred pasta)
- 1 cup sour cream (or plant-based alternative)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add sliced mushrooms and cook until softened and golden brown.
- Stir in soy sauce and paprika, then add vegetable broth and bring to a gentle boil.
- Add egg noodles and cook according to package instructions until al dente.
- Reduce heat and stir in sour cream until creamy.
- Season with salt and pepper to taste.
- Garnish with freshly chopped parsley before serving.
Notes
For a heartier dish, consider stirring in some cooked lentils or chickpeas. You can also add a squeeze of lemon juice for brightness.