Tvp Stroganoff

Savor the rich, comforting flavors of TVP Stroganoff, a plant-based twist on the classic Russian dish that’s both hearty and satisfying. This vegan stroganoff features tender rehydrated textured vegetable protein (TVP) soaking up a creamy sauce made with earthy mushrooms, fragrant thyme, and a touch of smoky paprika. With a luxuriously smooth base of Dijon mustard, vegan sour cream, and soy sauce, this recipe delivers bold, savory depth while remaining completely dairy-free. Perfectly paired with egg noodles or your favorite pasta, it’s an easy one-pot meal ideal for weeknight dinners or cozy gatherings. Ready in just 40 minutes, this flavorful dish is packed with protein, making it a must-try for vegans and non-vegans alike. Garnish with fresh parsley for an elegant finish!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup TVP (textured vegetable protein)
• 1.5 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 2 cups Mushrooms, sliced
• 1 teaspoon Paprika
• 0.5 teaspoon Thyme, dried
• 2 tablespoons Flour
• 1 tablespoon Dijon mustard
• 0.5 cup Vegan sour cream
• 2 tablespoons Soy sauce
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Salt
• 12 ounces Egg noodles or fettuccine
• 2 tablespoons Chopped fresh parsley (optional)

Directions

Step 1

In a small bowl, combine the TVP with the vegetable broth and let it rehydrate for about 10 minutes, or until the broth is fully absorbed. Set aside.

Step 2

Bring a large pot of salted water to a boil. Cook the egg noodles or fettuccine according to the package instructions. Drain and set aside.

Step 3

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms are browned and tender.

Step 5

Add the rehydrated TVP to the skillet. Sprinkle in the paprika and thyme, stirring to combine all the ingredients.

Step 6

Sprinkle the flour evenly over the mixture and stir well, cooking for about 1 minute to eliminate the raw flour taste.

Step 7

Slowly pour in 1 cup of water while stirring continuously to create a smooth sauce. Once thickened, add the Dijon mustard, vegan sour cream, soy sauce, salt, and black pepper.

Step 8

Lower the heat and let the stroganoff simmer gently for 5 minutes to allow the flavors to meld together. Stir occasionally.

Step 9

Serve the TVP stroganoff over the cooked noodles, garnishing with chopped parsley if desired.

Nutrition Facts

Serving size	1499.4 grams (1499.4g)

Amount per serving	% Daily Value*
Calories	1985

Total Fat 65.00g	83%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 3.80g
Cholesterol 98mg	33%
Sodium 4062mg	177%
Total Carbohydrate 210.00g	76%
Dietary Fiber 42.70g	153%
Total Sugars 25.60g
Protein 142.20g	284%

Vitamin D 28IU	140%
Calcium 523mg	40%
Iron 28mg	155%
Potassium 2199mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 28.5%

Carbs: 42.1%