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Meatless Soy Crumble Stroganoff


  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and minced
  • 1 onion, chopped
  • 10 ounces fresh mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 (10 1/2 ounce) can vegetable broth
  • 1/4 cup dry white wine
  • 1/2 teaspoon dill weed or 2 tablespoons snipped fresh dill
  • 1 (12 ounce) package meatless soy crumbles
  • 2 cups low-fat sour cream
  • Salt, to taste
  • Freshly ground pepper, to taste
  • Snipped fresh dill or parsley
  • Cooked egg noodles
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    1. In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté for 2 to 3 minutes.
    2. Add mushrooms; sauté until lightly browned.
    3. Sprinkle flour over mushroom mixture. Add ketchup and Worcestershire sauce. Gradually add vegetable broth, stirring until smooth. Bring to a boil, stirring constantly. Reduce heat to low; simmer for about 5 minutes.
    4. Add wine, dill and meatless soy crumbles, blending well. Cook for 5 minutes, then stir in the sour cream, salt and pepper to taste. Simmer until heated through.
    5. Serve over hot cooked noodles. Sprinkle snipped dill or parsley over the top.

    Yield: 6 to 8 servings

    Nutrition information per serving, without noodles: 338 calories, 17 grams protein, 18 grams fat, 24 grams carbohydrate, 4 grams fiber, 27 milligrams cholesterol, 261 milligrams sodium