Vegetarian Stroganoff with Egg Noodles
Vegetarian Stroganoff with Egg Noodles is a creamy, savory twist on the classic Russian beef dish, swapping meat for hearty mushrooms and sometimes tofu or tempeh. It features a rich, tangy sauce made from sour cream or a plant-based alternative, served over tender egg noodles. This comforting meal has roots in Eastern European cuisine but has been widely adapted for vegetarian diets.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates from the noodles, with moderate fat from the creamy sauce and a good amount of protein if mushrooms, tofu, or legumes are included. It provides key nutrients like B vitamins, selenium, and potassium, and a typical serving ranges from 400-600 calories.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 12 g |
| Carbs | 58 g |
| Fat | 16 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Potassium | 420 mg |
| Iron | 3.2 mg |
| Calcium | 85 mg |
| Vitamin A | 210 mcg RAE |
| Vitamin C | 8 mg |
| Thiamin (B1) | 0.5 mg |
| Folate | 110 mcg DFE |
| Magnesium | 45 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Stroganoff represents a blend of Russian culinary tradition with global vegetarian adaptations, showcasing how classic dishes evolve. Nutritionally, mushrooms offer a meaty texture and umami flavor while being low in calories and rich in antioxidants like ergothioneine.
