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Gourmet Vegetarian Sausage and Mushroom Stroganoff
Gourmet Vegetarian Sausage and Mushroom Stroganoff

Gourmet Vegetarian Sausage and Mushroom Stroganoff
A creamy and rich stroganoff with vegetarian sausages and mushrooms, perfect for a sophisticated dinner.
Gourmet Vegetarian Sausage and Mushroom Stroganoff
Ingredients:
1
Servings
  • 200
    g
     vegetarian sausage
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     sour cream
  • 200
    ml
     vegetable broth
  • 1
    tsp
     paprika
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Gourmet Vegetarian Sausage and Mushroom Stroganoff
Instructions:
  1. Slice the vegetarian sausages and mushrooms.
  2. Chop the onion and mince the garlic.
  3. Heat olive oil in a pan over medium heat.
  4. Add onions and garlic, sauté until translucent.
  5. Add mushrooms and cook until they release their moisture.
  6. Stir in the sliced sausages and cook for another 5 minutes.
  7. Add paprika, salt, and pepper, stirring well.
  8. Pour in the vegetable broth and bring to a simmer.
  9. Reduce heat and stir in sour cream until well combined.
  10. Cook for an additional 5 minutes until the sauce thickens.
  11. Garnish with chopped parsley before serving.
Nutrition Per Serving 700 g Per 100g
Energy 700 kcal 100 kcal
Protein 25 g 3.6 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 8 g 1.1 g
Carbohydrates 50 g 7.1 g
Fat 45 g 6.4 g
  • 200
    g
     vegetarian sausage
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     sour cream
  • 200
    ml
     vegetable broth
  • 1
    tsp
     paprika
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Slice the vegetarian sausages and mushrooms.

Chop the onion and mince the garlic.

Heat olive oil in a pan over medium heat.

Add onions and garlic, sauté until translucent.

Add mushrooms and cook until they release their moisture.

Stir in the sliced sausages and cook for another 5 minutes.

Add paprika, salt, and pepper, stirring well.

Pour in the vegetable broth and bring to a simmer.

Reduce heat and stir in sour cream until well combined.

Cook for an additional 5 minutes until the sauce thickens.

Garnish with chopped parsley before serving.

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