Hello, everyone! Today, I’ll show you how to make a vegetarian version of Beef Stroganoff. This recipe comes from the “Make it Dairy Free” channel. There are plenty of recipes on YouTube that cater to vegetarians, vegans, or other dietary preferences.
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For the ingredients, I’ll be using:
- Chickpea water and chickpeas
- Thyme leaves
- Garlic and onion
- Three types of mushrooms: white bella mushrooms, brown bella mushrooms, and lion’s mane mushrooms
- Cilantro
- Black pepper
- Chickpea flour
- Beef-free broth
- Smoked paprika
- Nutmeg
- Worcestershire sauce
- Iodized sea salt
- Five-spice powder (as a substitute for allspice)
First, I cleaned and diced the mushrooms. Then, I made a roux using half a cup of chickpea flour—you can add more if you prefer a thicker sauce. I mixed it with the beef-free broth to create the sauce base.
Next, I boiled the pasta in salted water for about 11 minutes. After draining, I rinsed it with cold water to stop the cooking process.
For the mushrooms, I seasoned them with cayenne pepper, paprika, onion powder, garlic powder, and lemon pepper to taste. You can adjust the seasonings to your liking.
Once the mushrooms released their moisture, I added the roux mixture. Then, I stirred in Dijon mustard and Worcestershire sauce, letting the sauce simmer for about 5 minutes until it thickened.
Finally, I turned off the heat and added vegan sour cream—be sure to do this with the heat off to prevent the cream from curdling. I also sprinkled some cheese on top, though I should have added it earlier for better melting.
This dish is incredibly delicious and nutritious. Chickpea pasta has a slightly different taste compared to regular pasta, but it’s much healthier. You can also use regular pasta or broccoli-based noodles if you prefer.
Since transitioning to a vegetarian diet, I’ve noticed significant health improvements. I can eat satisfying, tasty meals without gaining weight—in fact, I’ve maintained a stable weight of 57-58kg. My mornings typically start with 16 ounces of celery juice, followed by two meals a day, sometimes including avocado toast or sautéed veggies.
What’s amazing is that I don’t miss meat at all. Meat alternatives like mushrooms are so flavorful. I’ve tried various vegetarian dishes, such as Impossible burgers and Morning Star’s vegan chicken nuggets, and they’re all fantastic. I don’t feel bloated or sleepy after meals anymore.
I’ll continue sharing more delicious and nutritious vegetarian recipes, like tacos and shepherd’s pie, to show you that vegetarian eating is far from boring. By listening to your body, eating when you’re hungry, and incorporating plenty of vegetables, you’ll find this lifestyle very enjoyable.
