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–+ servings

Halloumi Stroganoff

This rich vegetarian halloumi stroganoff is easy, delicious, and ready to serve in 30 minutes. A perfect creamy and savory comforting dish.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4
Calories 396 kcal

Ingredients
  

  • 8 oz halloumi sliced
  • 8 oz sliced brown baby bella mushroom
  • 1 medium onion diced
  • 3 cloves of garlic diced
  • 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 or to taste
  • Garnish: I used parsley chive, and red pepper flake.

Instructions
 

  • Fry halloumi. Place a skillet over medium-high heat and add oil to it. Pan-fry halloumi slices for a few minutes on each side till golden and brown.
  • Saute vegetables. Remove the halloumi and set it aside. Then, in the same skillet saute onion and mushrooms until all the liquid is released and starts to brown. Then add garlic and saute for 2 minutes.
  • Make the sauce. Lower the heat and add the flour and butter while string and let it cook for 1 minute. Then, slowly add vegetable broth while stringing. Add teriyaki sauce, paprika, salt, and pepper.
  • Let it simmer. Bring it to a boil and lower the heat and let it simmer till starts to thicken up. Make sure to stir it around occasionally. When thickened, then add sour cream while siring it.
  • Taste and serve. At this point, taste and adjust the seasonings to your liking. Add in the fried halloumi. Garnish and serve it with your favorite side dishes. Enjoy!

Notes

Tips
  • Check halloumi package. For the vegetarian version, make sure you check the halloumi cheese label for the vegetable-derived rennet. The halloumi brand from the whole food market used vegetable rennet.
  • Deglaze the pan. This way you scrape those caramelized bits on the bottom of the pan.
  • Let the sauce thicken. Let the excess liquid simmer and reduce till thick sauce forms.
  • Use less salt. Since halloumi is salty, make sure to use less salt than usual.
  • If you are going to serve it with pasta or rice, cook them according to their package instructions.
Substitutions and variations to this recipe
  • Add vegetables. Bell pepper, zucchini, asparagus, or spinach.
  • Substitute seasonings. Add herbs, spices, and sauce you like to the dish such as Italian seasonings, dill, rosemary, thyme, nutmeg, cumin, dijon mustard, or Worcestershire sauce.
  • Make it spicy. Add more cayenne pepper. black pepper, or red pepper flake.
  • Make it gluten-free. Use gluten-free flour to make the sauce. 
  • Make it vegan. Use tofu instead of halloumi and plant-based butter and sour cream.
  • Halloumi cheese substitute. Cheeses similar to halloumi are feta, paneer, and mozzarella.
Equipment
 10-inch cast-iron skillet 
Storage and reheat
Store it in an air-tight container for up to 3 days in the fridge and heat it through, low and slow, over the stovetop or microwave it. I do not recommend freezing it.
What to serve with it
Serve it with pasta, egg noodles, risotto, rice, bread, biscuits, quinoa, mashed potato, or french fries.
Serve it with salad, cauliflower rice, zucchini noodles, or stir-fried green beans as low-carb sides.

Nutrition

Serving: 1gCalories: 396kcalCarbohydrates: 14gProtein: 16gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 14gCholesterol: 77mgSodium: 985mgFiber: 2gSugar: 5g
Keyword Easy and Quick
Tried this recipe?Let us know how it was!