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Vegetarian Mushroom Stroganoff with Brown Rice
Vegetarian Mushroom Stroganoff with Brown Rice

Vegetarian Mushroom Stroganoff with Brown Rice
A creamy and hearty vegetarian mushroom stroganoff served over brown rice.
Vegetarian Mushroom Stroganoff with Brown Rice

To provide a balanced meal with a good mix of protein, carbohydrates, and vegetables, completing the day's nutritional needs.

Ingredients:
1
Servings
  • 200
    g
     brown rice
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 400
    g
     mushroom
  • 500
    ml
     vegetable broth
  • 150
    g
     sour cream
  • 2
    tbsp
     soy sauce
  • 2
    tbsp
     flour
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Vegetarian Mushroom Stroganoff with Brown Rice
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Heat olive oil in a large pan over medium heat.
  3. Add chopped onion and minced garlic, sauté until onion is translucent.
  4. Add sliced mushrooms and cook until they release their moisture and start to brown.
  5. Sprinkle flour over the mushrooms and stir well to coat.
  6. Gradually add vegetable broth while stirring to avoid lumps.
  7. Stir in soy sauce and bring the mixture to a simmer.
  8. Reduce heat and stir in sour cream until well combined.
  9. Season with salt and black pepper to taste.
  10. Serve the mushroom stroganoff over cooked brown rice and garnish with chopped parsley.
Nutrition Per Serving 1200 g Per 100g
Energy 2200 kcal 183 kcal
Protein 45 g 3.8 g
Fibre 20 g 1.7 g
Salt 2 g 0.2 g
Sugar 15 g 1.3 g
Carbohydrates 300 g 25.0 g
Fat 90 g 7.5 g
  • 200
    g
     brown rice
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 400
    g
     mushroom
  • 500
    ml
     vegetable broth
  • 150
    g
     sour cream
  • 2
    tbsp
     soy sauce
  • 2
    tbsp
     flour
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cook the brown rice according to package instructions.

Heat olive oil in a large pan over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Add sliced mushrooms and cook until they release their moisture and start to brown.

Sprinkle flour over the mushrooms and stir well to coat.

Gradually add vegetable broth while stirring to avoid lumps.

Stir in soy sauce and bring the mixture to a simmer.

Reduce heat and stir in sour cream until well combined.

Season with salt and black pepper to taste.

Serve the mushroom stroganoff over cooked brown rice and garnish with chopped parsley.

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