Vegetarian Stroganoff

This week I’m offering up some lighter healthier main dishes to get you all ready for after the holidays. Today in honor of meatless Monday, I have a Vegetarian Stroganoff for you. If you are like me, and don’t care for the flavor of cilantro, just substitute parsley for the cilantro.

Vegetarian Stroganoff

Serves 4

1 onion, finely sliced
2 garlic cloves, crushed
1 lb mushrooms of your choice, chopped
½ cup white wine
1 tsp paprika
1 tbsp red wine vinegar
2 tbsp fresh cilantro, chopped
3 tbsp plain greek yogurt
1 tbsp vegetable oil
Salt and pepper

Heat the vegetable oil in a non-stick frying pan and sauté the onion until almost cooked. Then add the garlic and stir for a few minutes. Increase the heat and add the mushrooms. Season with salt and pepper, as well as sprinkle with paprika. Sauté until the mushrooms are tender and brown. Then pour on the wine and vinegar. Stir well. Reduce the heat and allow to simmer for a few minutes. Then stir in the yogurt and cilantro and adjust seasoning.

Serve with mashed potatoes* and steamed broccoli.

For healthier mashed potatoes, substitute fresh cauliflower or use half potatoes and half cauliflower. 

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