Vegetable Stroganoff By Vicky Ratnani

Vegetable Stroganoff

This creamy Vegetable Stroganoff, topped with aromatic herbs and delicate spices, will definitely whet your appetite.
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Cooking Time

5 Mins

Meal Type


Preparation Time

10 Mins




  • 6 garlic cloves
  • ½ zucchini
  • ½ yellow squash
  • 1 baby corn
  • red bell pepper
  • ½ cup broccoli florets
  • ½ cup mushrooms
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 10 shallots
  • salt
  • Cracked black pepper
  • 1 tsp paprika powder
  • 2 tsp mustard paste
  • 2 tbsp tomato puree
  • 2 tsp Worcestershire sauce
  • ½ cup cream
  • 2 tbsp vegetable stock
  • water
  • 250 gm fettuccini
  • A few parsley sprigs
  • 1 tbsp butter
  • Beetroot boiled and juliennes
  • parsley


  1. 1

    Saute in a pan butter, olive oil, onion shallots, chopped garlic cloves, chopped vegetables and mushrooms. Add salt, cracked black pepper, paprika powder, mustard paste, tomato puree, Worcestershire sauce, fresh cream, vegetable stock, chopped parsley and mix well. In a pan, boil water as required. Add salt fettuccini noodles and cook for 4 to 6 minutes. Strain the noodles, add butter, chopped parsley, lemon juice and mix well. In a serving plate, add lemon noodles and vegetable stroganoff. Garnish with chopped beetroot and parsley.

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