Ingredients
4 servings
- •20 oz jackfruit, 1 can, rinsed and drained
- •oil, of choice, to taste
- •1 small white onion, diced
- •3 garlics, minced
- •8 oz mushrooms, sliced
- •1 cup vegetable broth
- •1 tablespoon soy sauce
- •1 teaspoon dijon mustard
- •¼ teaspoon dried thyme
- •¼ teaspoon paprika
- •kosher salt, to taste
- •pepper, to taste
- •1 cup dairy-free milk, of choice
- •2 tablespoons arrowroot powder
- •egg noodle, cooked, for serving
- •fresh chive, chopped, for garnish
Instructions
- Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
- Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the mushrooms and jackfruit and cook for 5-8 minutes, until softened.
- Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.
- Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff. Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.
- Serve the stroganoff over egg noodles and garnish with chives.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 439
- Carbohydrate: 55g
- Fat: 23g
- Fiber: 2g
- Protein: 3g
- Sugar: 5g