Halloumi Stroganoff
Halloumi Stroganoff offers a rich, comforting, vegetarian twist on the classic beef stroganoff. Using halloumi cheese instead of beef provides a deliciously savory, crispy element, while the creamy sauce made with sour cream and vegetable broth adds a tangy, smooth texture. It’s a perfect meatless dish that’s quick to prepare and full of flavor, making it ideal for a cozy weeknight dinner or an impressive dish for guests.
8 oz halloumi, sliced
8 oz sliced brown baby Bella mushrooms
1 medium onion, diced
3 cloves garlic, minced
2 tbsp all-purpose flour
2 tbsp butter
2 tbsp avocado oil
½ cup sour cream
1 ½ cup vegetable broth
1 tbsp teriyaki sauce (optional)
½ tsp paprika
¼ tsp salt (to taste)
¼ tsp pepper (to taste)
Garnish: parsley, chives, and red pepper flakes
Directions:
1. Heat oil in a skillet over medium-high heat. Pan-fry halloumi slices until golden and brown. Remove and set aside.
2. In the same skillet, sauté onions and mushrooms until the liquid releases and begins to brown. Add garlic and cook for another 2 minutes.
3. Lower the heat and stir in flour and butter. Let it cook for 1 minute. Slowly add vegetable broth, stirring constantly. Add teriyaki sauce, paprika, salt, and pepper.
4. Bring to a boil, then lower the heat and let it simmer until the sauce thickens. Stir in sour cream.
5. Taste and adjust seasonings. Add in the fried halloumi and stir to combine. Garnish and serve.
Prep Time: 30 minutes
Kcal: 396 per serving