THE RECIPE JOURNAL · Main Course
Vegetarian Stroganoff with Kale, Mushrooms, and Quinoa
This comforting dish combines hearty mushrooms and nutritious kale in a creamy sauce that's both satisfying and meat-free. Packed with protein-rich quinoa, it's a perfect meal for anyone looking to enjoy a wholesome, flavorful dinner.
FROM THE KITCHEN • Vegetarian Stroganoff with Kale, Mushrooms, and Quinoa
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Crispy Pastry with Chicken Delight
Something delicious to watch next.
01
Step 1
Start by bringing 2 cups of vegetable broth and the quinoa to a boil in a saucepan. Once boiling, lower the heat, cover, and let it simmer gently until the quinoa is tender, which usually takes about 20 minutes.
02
Step 2
While the quinoa is cooking, heat a tablespoon of olive oil in a large skillet over medium-high heat until it starts to shimmer. Toss in the cremini mushrooms and cook them mostly undisturbed until they turn a nice golden brown, around 4 minutes. Pour in a tablespoon of white wine and let it bubble away with the mushrooms for another 3 minutes, then transfer everything to a bowl for now.
03
Step 3
Turn the heat down to medium and add another tablespoon of olive oil to the skillet. Add the chopped onions and paprika, stirring occasionally, until the onions soften and develop some color—this takes about 6 minutes. Sprinkle the flour over the onions and cook for a minute or two to get rid of the raw flour taste. Next, add the kale and garlic, season with salt and pepper, and cook just until the kale starts to wilt, about a minute.
04
Step 4
Return the mushrooms and their juices to the skillet, then pour in the remaining 5 tablespoons of white wine. Let it cook down until most of the wine has evaporated, which should take around 3 minutes. Lower the heat to low and add the rest of the vegetable broth. Season again with salt and pepper, and let the sauce simmer gently until it thickens a bit—this should take 5 to 7 minutes. Don’t forget to scrape up any tasty bits stuck to the bottom. Stir in the butter until it melts completely.
05
Step 5
Take the skillet off the heat and mix in the sour cream, adjusting the seasoning if needed. Serve the quinoa in bowls, spoon the kale and mushroom sauce over the top, and finish with a sprinkle of fresh parsley.
Why you’ll love it
This dish is a hearty and healthy twist on a classic comfort food. It’s packed with nutrient-rich ingredients like kale, mushrooms, and quinoa, making it both satisfying and nourishing. Plus, it’s easy to make and perfect for a weeknight meal.
How to serve
Serve alongside a simple green salad or steamed vegetables for a well-rounded meal. A dollop of plain yogurt or a sprinkle of fresh herbs like parsley can add a nice touch of creaminess and freshness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if the mixture seems dry. This dish also freezes well for up to 2 months.
