4.82 106 Published Jan 10, 2019, Updated Apr 04, 2022 When winter rolls around, I just try to be consistent. I allow room for treats and drinks in my diet throughout the year so I don’t feel the need to go overboard over the holidays, but I definitely treat myself occasionally. And when it comes to hearty casseroles, soups and cozy comfort food, I just make upgraded, healthier versions that I can feel good about eating!
Stroganoff Made Healthier
There are so many childhood (or seasonal!) favorites that can be made lighter and healthier. It does take a little trial and error but I’ve found, the more comfortable you are in the kitchen, the easier it is to make these swaps to upgrade your favorite recipes. Some examples include my sweet potato casserole, this cauliflower baked ziti and my quinoa fried rice. This week I’m tackling beef stroganoff. Traditionally this dish is made with beef, egg noodles (not a lot of nutrients in this pasta) and a cream sauce made with loads of butter. I thought it would be fun to make a healthy, plant-based mushroom stroganoff as an upgrade. I promise it tastes just as savory and delightful as the original.
Plant-Based Substitutions
Coconut Milk: Instead of a heavy cream sauce made from butter and flour, this sauce is primarily coconut milk. Coconut milk is uber creamy and a great source of healthy fats. If you’re keeping track, yes, we now have healthy fat, fiber and lean protein in this meal = my formula for building a balanced meal! I season the coconut milk with a lot of yummy seasonings like nutritional yeast and Worcestershire sauce that make the final product super similar to traditional beef stroganoff. Mushrooms: Instead of beef, I swapped in mushrooms. I love the texture of mushrooms and the flavor profile works really well in this dish. I used a combination of baby bella mushrooms and a package of exotic mixed mushrooms. Legume Pasta: Instead of egg noodles, I swapped in my new favorite pasta: Barilla legume pasta. I chose the Barilla Red Lentil Rotini which is made from one ingredient – red lentils! It has a great, al dente texture that works perfectly for this dish. To top things off, it’s a good source of plant-based protein and an excellent source of fiber. HUGE upgrade from the egg noodles, right?
Mushroom Stroganoff Ingredients
One Pot Dinner
Another perk of this recipe? It comes together in under 30 minutes and can be made all in one pot. Hooray for quick and easy dinners with minimal dishes!
How to Serve This Mushroom Stroganoff
This mushroom stroganoff pasta dish is hearty enough to be served as a meal on its own, but if you want additional protein I recommend pairing it with an easy option like chickpeas of tofu. You can also serve it alongside fresh bread and a side salad for extra veggie goodness. I’d recommend one of these salads: Garlicky Kale Salad, Kale and Brussels Sprout Salad or Massaged Kale Salad.
More Healthy Pasta Recipes
Vegan Pesto Pasta SaladRoasted Butternut Squash Pasta with Tahini SauceOne-Skillet Enchilada PastaCaprese Pasta SaladLightened-Up Penne Alla Vodka
More One-Dish Dinners to Try
Unstuffed Cabbage RollsOne Pot Stuffed Pepper CasseroleOne-Pan Roasted Chicken and Vegetables Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash
