This vegetable stroganoff is a great fridge-clearer, packed with all sorts of veggies in a rich and creamy stroganoff sauce.
It’s no secret that I’m a huge fan of mushroom stroganoff. I’ve shared all sorts of stroganoff recipes on here in the past – 15 minute mushroom stroganoff, slow cooker mushroom stroganoff, mushroom stroganoff pie, even mushroom stroganoff soup!
But there are only so many mushrooms one person can take – even a mushroom lover like me. So this time I thought I’d mix it up with alllll different kinds of vegetables (and no mushrooms!), in this amazing 20 minute vegetable stroganoff.
What is stroganoff?
Just in case you’ve missed all my various stroganoff recipes, I’ll give you a brief summary of what stroganoff actually is.
Stroganoff is a Russian dish that’s usually made with beef cooked in a sour cream sauce – mushrooms are often used in the vegetarian version instead of the beef. It’s one of those recipes that has spread across the world, with every country coming up with their own way to make it.
My own recipe, which I’ve used as the basis of all my various versions of stroganoff, isn’t authentically Russian, but it is a really easy way to put a tasty, tasty dinner on the table in next to no time.
After blogging various mushroom stroganoff recipes for years now, I thought I’d mix things up a bit this time, and share a stroganoff recipe with no mushrooms whatsoever.
I know, shock horror.
Of course, you can easily add some mushrooms to your vegetable stroganoff if you like, but this time I decided to highlight all sorts of other veggies – there are loads of lovely flavours and textures going on in this dish!
I’ve called this a 20 minute recipe, in contrast to my usual 15 minute stroganoff, purely because there’s a bit more veg to prepare – but other than that, it’s just as easy. You really can’t get it wrong.
How do you make stroganoff?
To make this vegetable stroganoff, you need to start with plenty of veg (this ain’t rocket science).
I used fresh peppers, courgette (zucchini), asparagus, onions and Tenderstem broccoli, as well as some frozen sweetcorn. I love to use a nice big mixture of vegetables – eat the rainbow, as they say!
Just chuck it all in a pan, and cook it for 10 minutes or so until it’s fairly soft.
Sour cream sauce
At this point, you can create that irresistibly silky stroganoff sauce right in the same pan.
I use smoked paprika (my one true love) to bring a wonderful rich, smoky warmth to the sauce, plus a little bit of veggie stock, and a good dollop of sour cream.
It really couldn’t be easier – dinner on the table in less than 20 minutes.
(you’re starting to see why I make this so often, right?)
How to serve vegetable stroganoff
Stroganoff can be served however you like, really. It’s such a beautifully tasty sauce that it works well with any type of carb.
I usually spoon it over some rice or pasta (long noodles like tagliatelle are quite common), but fried potatoes, mashed potato, etc. would be great too.
If you’re feeling fancy, fresh parsley is a great garnish, as it helps to lift everything and make it taste brighter and fresher.
What vegetables can I use to make vegetable stroganoff?
As I said, I used peppers, courgette (zucchini), asparagus, onions, Tenderstem broccoli, and frozen sweetcorn. But really, you can use whatever veggies you happen to have in the house – this stroganoff is a brilliant fridge-clearer!
Other veg that you could try:
- mushrooms (obviously)
- aubergine (eggplant)
- green beans
…and pretty much anything else you have lingering in the fridge. Just be aware that harder vegetables like carrots might need to be part-cooked first, before you add them to the pan, otherwise they’ll still be a bit crunchy when everything else is ready.
What would you put in your vegetable stroganoff, and how would you serve it? I think next time I’ll go for crispy fried potatoes!
20 minute vegetable stroganoff
- 1 tbsp oil
- 1 medium onion, sliced or diced
- 1 small courgette (zucchini), sliced or diced
- 1 red pepper, sliced or diced
- 6 stalks asparagus, cut into chunks
- 6 stalks Tenderstem broccoli, cut into chunks
- 70 g (~ 1/2 cup) frozen sweetcorn (or equivalent tinned)
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 70 ml (~ 1/4 cup) vegetable stock
- 2 tbsp sour cream
- 2 tbsp fresh parsley, chopped
- Black pepper
- To serve optional: pasta, rice, or potatoes
- Heat the oil in a large frying pan or wok, and add the chopped vegetables (onion through sweetcorn). Cook over a medium heat for 10 minutes, stirring regularly, until fairly soft. Add the garlic and smoked paprika, and cook for 2 more minutes.
- Turn the heat down fairly low, and add the stock, sour cream and parsley. Mix together until the sour cream has melted into a silky sauce. For an even saucier dish, add a little more stock or sour cream. Season to taste, and serve with pasta, rice or potatoes.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe, not including side dishes.