Linda McCartney’s Beefless Stroganoff

Linda McCartney was an English musician, photographer, and animal rights activist. She was also known for her vegetarian and vegan lifestyle, inspiring the creation of this delicious beefless stroganoff recipe.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Linda McCartney’s Beefless Stroganoff

Cooking Method: Saute, Simmer Cuisine: International, Russian Courses: Dinner, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Beefless strips
• 1 medium Onion
• 1 cup Mushrooms
• 2 clove Garlic
• 2 tablespoon Vegetable oil
• 1 teaspoon Paprika
• 1 tablespoon Dijon mustard
• 1 cup Vegetable broth
• 0.5 cup Sour cream
• 2 tablespoon Fresh parsley
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 250 gram Egg noodles

Instructions

1. Cook the egg noodles according to the package instructions. Drain and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the mushrooms and beefless strips to the skillet, and cook until the mushrooms are tender and the beefless strips are heated through.
4. Stir in the paprika, Dijon mustard, vegetable broth, salt, and black pepper. Simmer for 10 minutes.
5. Remove the skillet from the heat and stir in the sour cream.
6. Serve the beefless stroganoff over the cooked egg noodles, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.