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20 minute vegetable stroganoff

This vegetable stroganoff is a great fridge-clearer, packed with all sorts of veggies in a rich and creamy stroganoff sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main meals
Cuisine: Russian
Servings: 2 people
Calories: 223kcal
Author: Becca Heyes


  • 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
  • Salt
  • 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.


Serving: 1portion | Calories: 223kcal | Carbohydrates: 28.6g | Protein: 8.2g | Fat: 10.9g | Saturated Fat: 2.7g | Cholesterol: 5mg | Sodium: 108mg | Potassium: 836mg | Fiber: 7.3g | Sugar: 9.8g | Calcium: 96mg | Iron: 4mg