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prep time
15 min
cook time
35 min
ready time
50 min
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!
Tips for avoiding watery zoodles
Because zucchinis are comprised of mostly water, you can quickly end up with soggy and watery noodles that won't look or taste good. Ensure not to overcook your noodles (2-3 minutes will be enough for this recipe). In that case, your zoodles will remain slightly crispy. If, however, you want tender noodles, you can cook them separately and then drain them well before adding to the sauce. This simple trick will help you get the best, tender zoodles that pair perfectly with our mushroom stroganoff.
How to make this dish dairy-free and vegan-friendly?
You can easily make a dairy-free and vegan-friendly dish by substituting butter with olive or coconut oil.
How to substitute coconut milk?
You can substitute coconut milk with the same amount of heavy cream. You can also add one tablespoon of sour cream for some extra flavor.
Net Carbs
5.4 g
Fiber
3 g
Total Carbs
9 g
Protein
5 g
Fats
7.4 g
110 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 6
50 min
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!
