Halloumi stroganoff is a delicious vegetarian twist on traditional stroganoff using halloumi cheese and mushrooms for a flavorful and satisfying meal. Perfect for weeknight dinners!
If you’re anything like me, then you’re likely thinking of ways you can tinker with classic recipes. Beef stroganoff was a staple meal for me while I was in boarding school, but I’ve always wanted to use that stroganoff sauce to have a vegetarian dinner instead. That’s where the idea of a stroganoff with halloumi cheese came from.
Sometimes my recipe experiments end up being bad ideas, but in this case, I knew the creamy character of traditional stroganoff would pair fabulously with the mellow flavor profile of halloumi cheese.
This dish really highlights how versatile cheese can be, taking center stage in a dish that promises to bring a smile to your face, and become a regular on your dinner table.
Jump to:
What is Halloumi Stroganoff?
Stroganoff can best be described as a sour cream-based savory gravy mixed with meats or vegetables. Pure umami! Its flavor can be tweaked in various ways by adding many different herbs, spices, and vegetables. Most often, you’ll see stroganoff recipes are made in a stir-fry style where the sauce coats beef, which has been cut into thin strips. It’s usually served with noodles or rice.
Halloumi stroganoff is a cheerful vegetarian twist on beef stroganoff using pan-fried halloumi cheese instead of beef strips. The mellow flavor of halloumi works incredibly well because, contrary to popular belief, the hero in any stroganoff is the sauce. Additionally, halloumi has a high melting point, meaning it won’t turn to goo when you cook it!
Is it vegetarian?
A resounding yes! This recipe is a vegetarian stroganoff recipe that’s sure to be enjoyed by all. Coupled with a mix of earthy mushrooms, sweet onions, and a velvety sauce, this dish brings together a range of flavors and textures; it’s a testament to how satisfying vegetarian dishes can be.
Ingredients
- Olive oil
- Halloumi cheese, cubed (halloumi strips are fine too)
- Butter
- Onion, diced
- Mushrooms, sliced
- Garlic cloves, minced
- White wine
- All-purpose flour
- Milk
- Paprika, ground
- Sour cream
- Salt and pepper, to taste
- Fresh parsley
How to make Halloumi Stroganoff
Prepping The Halloumi
You’ll want to start with a warm, nonstick skillet over medium-high heat. Drizzle in a tablespoon of olive oil and let warm slightly. Now, take your halloumi cheese, and add it to the skillet. Your goal? You’re looking to sear the cubes to a lovely golden brown on all sides, giving you that slightly crispy texture. Once they’re perfectly bronzed, scoop them out and set them aside.
Creating The Base
Using the same skillet, now infused with halloumi goodness, melt the butter to lay the foundation of your stroganoff sauce. Add in the diced onions, minced garlic, and sliced mushrooms, and fry until golden brown. This step isn’t just about cooking; it’s about deepening the flavors – being patient here is the key to success. Be careful not to burn the ingredients. Medium heat is all you need.
Deglazing
Pour in the white wine, which will not only help you lift any tasty bits stuck to the pan but also add an extra layer of complexity to your dish. Let the wine bubble gently, allowing it to reduce and concentrate its flavors, as well as remove any alcohol content from the recipe.
Thickening the sauce
Sprinkle in two tablespoons of flour, stirring well. This will help thicken your sauce, giving it that recognizable creamy consistency we all love in stroganoff recipes. Slowly add in half a cup of milk while stirring continuously to mix. Season with paprika, salt, and pepper.
Combining the elements
It’s time to re-add the golden halloumi cubes. Stir in half a cup of sour cream for an extra dose of creaminess and tang, enhancing the sauce’s depth and richness. Finally, simmer together for a few more minutes until you’ve reached your ideal sauce consistency. Et voila! Halloumi Stroganoff, accomplished.
Tips
Creating the ultimate halloumi stroganoff doesn’t just happen; it still needs some finesse and careful attention to detail. Here are some tips to ensure your dish is as delightful as you dream it to be:
- Searing the halloumi to golden brown is crucial for texture and flavor.
- Allow the white wine to reduce sufficiently to intensify the dish’s flavor.
- Adjust seasoning after adding sour cream to balance flavors perfectly.
- Don’t be tempted to salt too early in the preparation. (You can always adjust toward the end.)
Make sure it’s vegetarian
Many cheeses (such as halloumi cheese used in this recipe) are still made using animal rennet. If you’re looking for a pure vegetarian meal, look for cheese made with “vegetable-based rennet” or “vegetable-derived rennet”.
Serving suggestions
Traditional beef stroganoff often pairs with noodles (egg noodles or most kinds of pasta is a great option) or rice (I recommend Egyptian rice), and this recipe is no different. It complements the dish’s creamy sauce well without overwhelming its flavors. You’re not limited to rice or pasta, though.
Quinoa, or steamed vegetables also make excellent bases for this dish, offering flexibility based on your preference or dietary needs. Top off each plate with some fresh parsley and a pinch of freshly ground black pepper for a happy tummy.
Variation ideas
The beauty of this vegetarian stroganoff recipe is that it is quite versatile and can easily be adjusted to fit various dietary needs and preferences. Whether you’re catering to vegan friends, cooking for someone with gluten sensitivities, or simply looking to add more greens to your meals, here are some variations that ensure everyone can enjoy this comforting classic.
Make it vegan
Creating a vegan version of halloumi stroganoff is straightforward and just as delicious. Swap out the halloumi cheese for firm tofu to keep that important textural contrast. For the dairy components, opt for vegan butter, plant-based milk, and a dairy-free sour cream alternative.
To achieve that irresistible cheesy flavor without the dairy, sprinkle in some nutritional yeast as a finishing touch. This way, the dish stays plant-based without sacrificing tasty goodness.
Turn up the heat
If you like dinner with a spicy kick, then you’re in luck. This dish can certainly bring the heat. Introduce chili flakes or a dash of cayenne pepper while seasoning to infuse the recipe with some spicy undertones. This tweak is perfect for those who love a dish that warms them up in more ways than one.
Substitute the wine
If you’re looking to substitute the wine, you can swap it out for vegetable broth with a small dash of vinegar or lemon juice.
Storage
Worried about leftovers? Don’t be. This recipe stores well.
To refrigerate. Seal the halloumi stroganoff in an airtight container and store in the fridge. It’ll stay fresh and tasty for up to three days.
Reheating. Once you’re ready to revisit your halloumi stroganoff, a gentle reheat on the stove over low heat is ideal. Find the sauce a bit thick? A splash of milk or water will bring it back to its creamy glory. Just remember to continuously stir while heating it up.
Freezing. Allow the Stroganoff to cool down completely before you put it away into an airtight, freezer-friendly container – minus any sides like rice or noodles. It can be frozen for up to two months.
Final thoughts
Crafting this beauty of a recipe isn’t just about sticking to a set of instructions; it’s an invitation to really make something special. This dish is a gateway to discovering amazing textures and trusty flavors that meat-free meals can bring to the table.
Whether you lead a vegetarian lifestyle or are looking for a vegetarian recipe to add to your regular rotation, this halloumi stroganoff recipe is one that you should consider. What are your thoughts on it? Let me know what you think in the comments below.
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PrintHalloumi Stroganoff
- Total Time: 25 minutes
- Yield: Enough for 4 (with rice) 1x
- Diet: Vegetarian
Description
This delicious twist on traditional stroganoff uses halloumi cheese for a flavorful and satisfying vegetarian meal.
Ingredients
- 1 tablespoon olive oil
- 250 grams halloumi cheese, cubed
- 2 tablespoons butter (unsalted)
- 1 onion, diced
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- ¼ cup white wine
- 2 tablespoons all-purpose flour
- ½ cup milk
- 1 teaspoon paprika, ground
- ½ cup sour cream
Instructions
- Heat a non-stick skillet to medium-high. Add the olive oil and once hot, add halloumi cheese.
- Pan fry the cheese until it’s browned on all sides. Set it aside.
- Add the butter into the hot pan and let it melt (you may want to reduce your heat to avoid burning your butter).
- Add onion, garlic and mushrooms and cook until browned.
- Add white wine and cook until it evaporates, 2-5 minutes.
- Add flour and mix well. Add the milk, paprika, salt and pepper.
- Return the cooked halloumi to the skillet and add the sour cream. Cook for a few minutes, mixing together, until the sauce thickens to your liking. Enjoy!
Notes
Serve with white rice or noodles/pasta, and season with salt and pepper to taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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