Slow Cooker Vegetable Stroganoff Recipe

Name: Slow Cooker Vegetable Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Vegetable Broth; 12 ounces, weight Sliced Fresh Mushrooms; 1 whole Yellow Onion, Coarsely Chopped; 1 whole Russet Potato, Washed Well And Coarsely Chopped; 1 whole Parsnip, Washed Well And Coarsely Chopped; 2 teaspoons Minced Garlic; ⅛ teaspoons Ground Black Pepper, More To Taste; 1 cup Frozen Green Peas; 1/4 teaspoons Dry Mustard; 1- 1/2 Tablespoon Worcestershire Sauce; 2 teaspoons Cornstarch; 1- 1/2 cup Light Sour Cream (substitute Full Fat Or 2% Greek Yogurt If Desired)

Servings: persons

2 cups Vegetable Broth
12 ounces, weight Sliced Fresh Mushrooms
1 whole Yellow Onion, Coarsely Chopped
1 whole Russet Potato, Washed Well And Coarsely Chopped
1 whole Parsnip, Washed Well And Coarsely Chopped
2 teaspoons Minced Garlic
⅛ teaspoons Ground Black Pepper, More To Taste
1 cup Frozen Green Peas
1/4 teaspoons Dry Mustard
1- 1/2 Tablespoon Worcestershire Sauce
2 teaspoons Cornstarch
1- 1/2 cup Light Sour Cream (substitute Full Fat Or 2% Greek Yogurt If Desired)

1
Combine all ingredients, except the cornstarch and sour cream, in a large slow cooker.
2
Put the lid on and cook on low for 6 hours.
3
Before serving, remove 1 cup of broth from the slow cooker.
4
Bring it to a boil in a small saucepan, and whisk in cornstarch.
5
Whisk until thickened, then add sour cream and return mixture to the slow cooker.
6
Stir to combine.
7
Allow it to heat through for 30 minutes prior to serving.
8
Serve over whole grain pasta or brown rice.
9
Nutrition information per 1 1/4 cup serving: 204 calories, 6.5 g fat, 10 g protein, 21 g carbohydrates, 4.5 g fiber

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Vegetable Broth, 12 ounces, weight Sliced Fresh Mushrooms, 1 whole Yellow Onion, Coarsely Chopped, 1 whole Russet Potato, Washed Well And Coarsely Chopped, and more.

Yes, Slow Cooker Vegetable Stroganoff falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Vegetable Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions