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Vegetarian Stroganoff : with TVP

You will never miss the beef in this Stroganoff recipe. Be sure to get flavorful mushrooms, such as crimini mushrooms, to ramp up the flavor in this quick stove-top meal.Vegetarian Stroganoff : with TVP

Serves 3-4.


  • 1 c water
  • 1/2 c TVP chunks (Textured Vegetable or Soy Protein)
  • 1 tsp vegetarian Worcestershire sauce
  • 1 tsp soy sauce or Bragg’s Amino Acids
  • 1/4 tsp granulated garlic
  • 3 c egg noodles
  • 3 Tbsp margarine or butter
  • 1 c onion, finely chopped
  • 8 oz Crimini mushrooms, cut in half
  • 1 Tbsp all purpose flour
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1 c chicken style vegetarian broth
  • 2 green onions, sliced


  1. In a small saucepan, boil the water and add the TVP. Bring back to boiling, reduce heat to low, and simmer 15-20 minutes or until softened. Drain and stir in the Worcestershire sauce, soy sauce and garlic. Coat well and set aside.
  2. Cook egg noodles according to package directions, drain, and set aside.
  3. In a large skillet over medium low heat, melt the margarine and add the onions and mushrooms. Saute about 5 minutes, or until golden and tender. Stir in the seasoned TVP.
  4. In a small bowl, blend the flour, salt and pepper. Stir this mixture into the skillet mixture and blend well for a minute. Stir in the broth and continue stirring well until it simmers for a minute and thickens. Serve on a bed of egg noodles and sprinkle with green onions. Serve hot with a crisp green salad.

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