Ready in just 20 minutes, this is a big bowl of creamy, cheesy deliciousness.
That’s how we’d describe our halloumi stroganoff.
You’ll find yourself saying ‘Mmmmm this is good‘ more than a few times when you tuck into this beautiful dish.
If you haven’t tried it before then trust us and give this recipe a go, even if you’re a meat eater, you’ll love it!
What is stroganoff?
Stroganoff is a Russian dish that traditionally is sauteed beef in a sour cream sauce.
What is halloumi?
Halloumi is a Greek Turkish cheese made from goats and sheep’s milk.
It’s semi hard and it’s great for frying and grilling because it has a high melting point.
How do I store it?
You can store your halloumi stroganoff in the fridge overnight in an airtight container.
Does it freeze?
Yes, halloumi stroganoff freezes well, so why not double up and make a batch for your freezer so it’s a delicious meal ready and waiting for you when you’re short on time.
How do I make it vegan?
It’s not difficult to make our halloumi stroganoff vegan.
There are two main ingredients that you’ll need to replace: the halloumi and the creme fraiche.
A good replacement for the halloumi is tofu fry or bake the tofu before adding it to your stroganoff.
You can easily buy a vegan alternative to creme fraiche made from plant based milks, just take a look and see what your local store stocks.
What can I serve it with?
You can’t go wrong with rice, it’s the ‘go to’ accompaniment for us.
We also think that a lovely fresh salad is the perfect for halloumi stroganoff and eat it with a slice of crusty bread.
How do I make halloumi stroganoff?
Our vegetarian halloumi stroganoff is very easy to make, you’ll have it prepared and cooked all within 20 minutes, making this a great vegetarian weeknight dinner.
First, you’ll need to prepare your vegetables.
Wash and finely slice 2 leeks.
Peel 2 garlic cloves.
Wash and then remove the stalk and seeds from 1 yellow bell pepper. Then thinly slice into long strips.
Slice 500g of mixed mushrooms, we used King oyster, oyster and shitake mushrooms but feel free to use whichever mushrooms are your favourites.
Weigh 100g of frozen peas.
Slice 400g of halloumi cheese into small 1cm strips.
Now you’re ready to get cooking your halloumi stroganoff!
Put a frying pan on medium heat, when it’s hot dry fry your halloumi cheese, it’ll only take a few minutes and the cheese is ready when it’s golden brown on each side.
Remove the cheese from the heat and set it aside.
Now add 1 tbsp of olive oil to a large pan and then add your leeks and yellow pepper.
Crush your garlic cloves into the pan and cook for approximately 5 minutes on medium heat until they have softened.
Next to go in are your mushrooms and cook them for a further 5 minutes.
Now add in your peas, 180ml of creme fraiche, 1tbsp of tomato puree, 2 tbsp of English mustard, 400g of chopped tomatoes, 1tsp of smoked paprika, 1 tbsp of chipotle peppers, 150ml of vegetable stock and give it a good stir.
Now add the halloumi cheese, turn the heat down and simmer for 3 minutes.
Add salt and pepper to taste.
Serve in a bowl with rice, a nice fresh salad, or some crusty bread.
We hope you enjoyed cooking our halloumi stroganoff recipe, we’d love to hear how you got on with it so why not leave a comment below?
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- Sharp knife
- Chopping board
- Frying pan (skillet)
- 2 Leeks
- 2 Cloves of garlic
- 1 Yellow bell pepper
- 500 g Mixed mushrooms
- 100 g Frozen peas
- 400 g Halloumi cheese
- 1 tbsp Olive oil
- 180 ml Creme fraiche
- 1 tbsp Tomato puree
- 2 tbsp English mustard
- 400 g Chopped tomatoes
- 1 tsp Smoked paprika
- 1 tbsp Chipotle peppers
- 150 ml Vegetable stock
- Salt and pepper to taste
- First, you'll need to prepare your vegetables
- Wash and finely slice your leeks
- Peel your garlic cloves
- Wash and then remove the stalk and seeds from your yellow bell pepper. Then thinly slice into long strips
- Slice your mushrooms
- Weigh your frozen peas
- Slice your halloumi cheese into small 1cm strips
- Now you're ready to get cooking your halloumi stroganoff
- Put a frying pan on medium heat, when it's hot, dry fry your halloumi cheese, it'll only take a few minutes and the cheese is ready when it's golden brown on each side
- Remove the cheese from the heat and set aside
- Now add 1 tbsp of olive oil to a large pan and then add your leeks and yellow pepper
- Crush your garlic cloves into the pan and cook for approximately 5 minutes on medium heat until they have softened
- Next to go in are your mushrooms and cook them for a further 5 minutes
- Now add in your peas, creme fraiche, tomato puree, English mustard, chopped tomatoes, smoked paprika, chipotle peppers, vegetable stock and give it a good stir
- Now add your halloumi cheese, turn the heat down and simmer for 3 minutes
- Add salt and pepper to taste
- Serve in a bowl with rice, a nice fresh salad or some crusty bread
- A real cheesy, creamy feast – enjoy!