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Vegetable Stroganoff

Vegetable Stroganoff


There's no meat in this, but it's so hearty you won't miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good.

Cooking Time

Preparation Time : 15

Cook Time : 35

Total Time : 50


Serves 8

  • 1 1⁄2 cups broccoli, flowerets

  • 1 1⁄2 cups cauliflower , flowerets

  • 1 1⁄2 cups carrots , scraped and thinly sliced

  • 3cups mushrooms , sliced fresh

  • 1small onion , chopped

  • 1 garlic clove, minced

  • 3tablespoons butter, melted

  • 2tablespoons all-purpose flour

  • 2cups milk

  • 1⁄2 teaspoon chicken bouillon granule

  • 1 (2 1/2 ounce) can sliced ripe olives, drained (optional)

  • 1cup ricotta cheese

  • 3⁄4 cup sour cream

  • 1⁄2 cup parmesan cheese, grated

  • 1 (16 ounce) package linguine


  • 01

    Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.

  • 02

    Start the water for your linguine, and cook the linguine to the package directions.

  • 03

    While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.

  • 04

    Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.

  • 05

    Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.



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