Keto Vegetarian Mushroom Stroganoff Zoodles
This lovely dish is one of our favorite one-pan weeknight recipes. It’s entirely Keto-friendly and vegetarian, and if you substitute butter with some coconut or olive oil, you can also make it dairy-free. Although it takes little less than an hour to prepare, this recipe is quite easy and fuss-free, even for Keto beginners. Delicious zucchini noodles are combined with creamy mushroom stroganoff for a beautiful dinner you can enjoy during the week. This wonderful meal can also be prepared in advance and stored in the fridge for a few days for a quick weeknight dinner on busy days. Enjoy!
How to Make It
Step 1
Peel and roughly chop the onion. Peel and finely chop or mince the garlic. Heat the olive oil and butter in a large pan over medium heat. Add the onions and garlic. Cook for 8-10 minutes, stirring occasionally.
Step 2
Slice the mushrooms. Add to the pan with onions and mix well. Continue to cook for another 10 minutes over medium heat.
Step 3
Add the vegetable broth, coconut milk, nutritional yeast, paprika, salt, black pepper, and red pepper flakes. Mix well and cook for 8-10 minutes. Taste and optionally add more salt or pepper.
Step 4
Spiralize the zucchini. Add the zucchini noodles and mix well. Cook for 3-4 minutes. Stir occasionally.
Step 5
Finely chop the parsley. Add to the pan and mix again. Cook for another 2-3 minutes and remove from the heat.
Step 6
Transfer to serving bowls. Optionally add more salt or pepper to taste and serve immediately. Enjoy!
Ingredients
- Onion, white, yellow or red, raw
70 g
- Garlic
1 clove
- Extra virgin olive oil
1 tbsp
- Butter
1 tbsp
- Mushrooms, raw
300 g
- Vegetable broth, bouillon or consomme
0.25 cup
- Canned coconut milk
0.25 cup
- Yeast
1 tbsp
- Paprika
0.5 tsp
- Salt
0.25 tsp
- Black pepper
0.25 tsp
- Chilli Flakes / Red Pepper Flakes
0.25 tsp
- Zucchini
350 g
- Parsley
3 tbsp, chopped