Creamy Vegetarian Stroganoff Recipe

About this recipe

A hearty and satisfying vegetarian stroganoff made with mushrooms, bell peppers, and a creamy sour cream sauce. Perfect for a comforting dinner that’s quick and easy to prepare.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 1 Kg Yellow/White Onion 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 830G Turkish Tomato Paste, 830G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 400G Mlekovita Sour Cream 18%
• - Ktc Vegetable Oil
• 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Heat 2 tablespoons of oil in a large pan over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
2. 2. Add the diced onion and chopped bell pepper to the pan. Cook for another 5 minutes until the vegetables are softened.
3. 3. Stir in 2 tablespoons of tomato paste and 1 cup of vegetable broth, mixing well to coat the vegetables.
4. 4. Add 1 cup of vegetable broth to the pan and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
5. 5. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of vegetable broth to create a slurry. Stir this into the pan to thicken the sauce.
6. 6. Just before serving, reduce the heat to low and stir in 3 tablespoons of sour cream. Mix until the sauce is creamy and heated through. Serve immediately over cooked pasta or rice.