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Veggie Stroganoff

Veggie Stroganoff

"The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe."
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28 m servings 457 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
  2. Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
  3. Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
  4. Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
  5. Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

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Read all reviews 6
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I made this and it turned out fantastic. I used white wine with a little vegetable broth instead of all veg both. Gave it a nice flavor. Mu husband thought it looked gross, but in all honesty...

I really enjoyed this recipe and we've started making it regularly in our vegetarian household. A few changes: I used butter instead of oil -- butter is a must for bringing out the flavor of mus...

Yum! This was fairly quick and easy to make, and turned out rich and tasty. I added a little extra garlic, stock and cream than the recipe stated (to make it saucier), i'm sure i'll make this a...

Overall, a great way to use mushrooms and easy to veganize. I used vegan sour cream and Gardein beef tips. The only suggestion I have is to add pepper.

Loved it!!!! I doubled the sauce recipe and used gardein veggie crumbles instead of tenders. This was a big hit with my vegetarian and carnivore family members!

This was a huge family hit! Wife loved it, 15 year old boy loved it. Finally, an excellent stroganoff for a vegetarian family, an instant family staple. Only minor changes: I used olive oil inst...

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