Print Recipe

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


  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


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.