This vegetarian-friendly stroganoff uses crumbled veggie burgers in place of meat and is served with a creamy sauce over noodles.
This cheeseburger stroganoff is something I make often for the vegetarians in my house. In traditional versions ground beef is used but in this dish I use organic veggie burgers that I thaw and crumble to mimic the ground beef. Using the veggie burgers adds extra flavor and helps add texture to this recipe. To make this vegan, simply use a vegan sour cream in place of the Greek yogurt and a dairy-free cheese in place of the Monterey Jack.
Meatless cheeseburger stroganoff recipe
- 1 tablespoon butter
- 1 small sweet onion, minced
- 1/2 cup chopped mushrooms (optional)
- 1/2 cup vegetable broth
- 4 veggie burger patties crumbled (I used Amy’s organic California burgers)
- 1-1/2 cups nonfat plain Greek yogurt or fat-free sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Cooked egg noodles or pasta, for serving
- Fresh chopped parsley for garnish (optional)
- Over medium heat, melt the butter in a large pan. Add in the sweet onion and the mushrooms and cook until slightly softened, 3-4 minutes.
- Add in the crumbled veggie burgers and cook until the veggie burgers are browned.
- To the pan, add in the vegetable broth and the Greek yogurt and bring to a simmer. Stir in the Monterey Jack cheese and cook just until the cheese has melted.
- Remove the mixture from the heat and serve over warm egg noodles or pasta. Garnish with fresh parsley if desired.
More meatless recipe ideas
Stuffed vegan burger bombs
Spicy lemongrass tofu
Veggie ramen burger with spicy mayo
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