This vegetarian stroganoff is a perfect substitute for everyone’s beef favorite. The white beans add the perfect texture to replace the meat you won’t even know is gone. I thought of this vegetarian stroganoff one night during one of my vegetarian periods and decided it could work (to be honest, I wasn’t 100% sold…). We all decided it was great and didn’t even really miss the typically greasy beef. The cream of mushroom soup, sour cream, and egg noodles keep the dish traditional while the broccoli adds a bit of color and nutrition. Enjoy this meal for dinner and know it will reheat well for leftovers.
Ingredients
- 1 Yellow Onion, Diced
- 1 tbsp Crushed Garlic
- 1/2 cup White Wine
- 1 15oz can of Cannelini Beans
- 2 cups Broccoli Florets, frozen
- 1 can of Cream of Mushroom Soup
- 1 cup Vegetable Broth
- 1 cup Sour Cream
- 2 cups Uncooked Egg Noodles, cooked
- Salt/Pepper to Taste
- Goat Cheese, for topper (optional)
Directions
- Spray a large skillet with cooking spray.
- Sautee onions until clear, about 10 minutes.
- Sautee garlic for 2-3 minutes.
- Pour white wine over garlic and scrape the brown stuff off the bottom (this process is called de-glazing).
- Add white beans, broccoli, cream of mushroom soup, and vegetable broth. Cook until broccoli is defrosted.
- In a separate container, measure sour cream. Add a 2-3 tbsps of the hot sauce and stir (this prevents the sour cream from curtling).
- Add sour cream, egg noodles, and salt/pepper to the pan.
- Cook for 10-15 minutes. Top with crumbled goat cheese.
- Enjoy!