Halloumi Stroganoff! An easy and delicious weeknight dinner idea – ready in 30 minutes! This vegetarian stroganoff recipe is loaded with mushrooms and pan fried halloumi cheese in a creamy, savory sauce. YUM!
Reasons To Love This Recipe
This vegetarian twist on the classic beef stroganoff is a meatless meal that everyone will love – vegetarian or not!
- Ready in 30 minutes: This easy to make meal is perfect for a weeknight dinner.
- Comforting vegetarian dinner: Perfect for Meatless Monday or any day of the week! Pan fried halloumi slices replace the meat in this stroganoff recipe.
- Delicious halloumi recipe: This recipe features pan fried halloumi and loads of mushrooms in a super delicious stroganoff sauce. Looking for more ways to use halloumi? Try these Halloumi Fajitas or pan fry/grill it and add it to salads or nourish bowls.
What Is Halloumi?
Halloumi is a semi-hard, un-ripened, brined cheese that originates from Cyprus. It can be made from sheep, goat or cow’s milk (or a mixture).
Now here’s the magical part! Halloumi has a high melting point which means that it can be pan fried or grilled without melting. Not only is it delicious, but this feature also makes it a popular substitute for meat in many recipes like this one!
Is it vegetarian?
It depends! This Halloumi Stroganoff recipe is meatless but depending on the halloumi you buy, it might not be vegetarian. Like many cheeses, halloumi may be made with animal rennet. If you want to ensure that it is vegetarian, be sure to check the ingredient label and purchase one made with “vegetable derived rennet” or “non-animal rennet”.
Ingredients You’ll Need
Here’s what you’ll need to make this Halloumi Mushroom Stroganoff recipe:
- Halloumi: Cut into strips or cubes.
- Mushrooms: You can use whatever mushrooms you like or a mixture of your faves. Some possibilities include: cremini mushrooms, white button mushrooms, oyster mushrooms, shitake mushrooms, etc.
- Onion + Garlic: To add delicious flavor.
- Avocado Oil (or Olive Oil): Just a bit for pan frying the halloumi. I like to use avocado oil since it’s a healthy oil with a neutral taste and a high smoke point.
- Butter: For sautéing the veggies in and to create the sauce.
- Dry Sherry (or Dry White Wine): This is optional but adds delicious flavor when used to deglaze the pan. Just make sure to use a dry sherry and not a sweet one by accident.
- Flour: To thicken the sauce.
- Vegetable Broth: To keep the dish vegetarian. However, beef broth works well too if this is not a concern.
- Seasoning: Tamari (or soy sauce), paprika, nutmeg, salt and pepper are used to season the sauce.
- Sour Cream: Use full fat sour cream. A low fat version may separate the sauce.
- Garnish: I like to sprinkle on some chopped fresh parsley and a bit of freshly ground pepper. You could also add chopped chives, dill or some grated parmesan.
Detailed ingredient list and directions located in the recipe card below.
How To Make Halloumi Stroganoff
Ready to get started? This Halloumi Stroganoff recipe is quick and easy to make!
STEP 1: Pan fry halloumi.
Heat the oil in a large skillet or sauté pan over medium-high heat. Pan fry the halloumi strips or cubes for a few minutes on each side until golden brown. Remove from the pan and set aside.
Note: The halloumi may first release some liquid when you start to pan fry it. This is normal! Just leave it until it evaporates and the bottom is golden before flipping. The other side will brown faster.
STEP 2: Sauté the veggies.
Melt the butter in the same pan that you just cooked the halloumi in. Add the onion and sauté until softened. Add the sliced mushrooms and cook until the mushrooms have released their liquid and started to brown. Finally, add the garlic and sauté for an additional minute. Season with a bit of salt and pepper.
Note: At first, your pan will look really full and it might seem like a crazy amount of mushrooms. Just keep in mind that they will cook down significantly.
STEP 3: Deglaze the pan.
Add the dry sherry or white wine to deglaze the pan. Cook it down for a few minutes while using a wooden spoon to scrape up any bits on the bottom of the pan. This step is optional so you can just skip it if you like but it does add a nice layer of flavor!
Note: Double check that you are using a dry sherry (or white wine) and have not accidentally grabbed a sweet version which will not taste great (ask me how I know 🤣).
STEP 4: Make the sauce.
Sprinkle the flour over the veggies and cook while stirring for 1 minute. Slowly pour in the vegetable broth while stirring to incorporate. Add in the tamari (or soy sauce), paprika and nutmeg. Simmer for a few minutes until it begins to thicken. Reduce the heat to low (very important!) and stir through the sour cream.
STEP 5: Combine and serve.
Add back in the halloumi and toss to combine and reheat. Season to taste with salt and pepper. Garnish with some chopped parsley (or your favorite stroganoff garnish) and serve!
What To Serve With It
I like to serve this Halloumi Stroganoff over rice with a simple green salad, chopped salad or cucumber salad on the side. It is also delicious served over egg noodles, mashed potatoes or short cut pasta.
For a low carb option, you can also serve it over zucchini noodles, mashed cauliflower or cauliflower rice.
- Make it gluten free: Use gluten-free flour and make sure to use tamari instead of soy sauce.
- Make it vegan: Swap the halloumi for tofu and the butter and sour cream for plant-based versions.
- Add other seasonings: You can play around with the flavors in the sauce. Some ideas include Dijon mustard, Worcestershire sauce (if you are not concerned about the dish being vegetarian), thyme, etc.
Storage + Reheating
This dish tastes best when served immediately. However, here are a few tips for any leftovers.
How long can leftovers be stored?
Store leftovers in the fridge for up to 3-5 days in an airtight container.
Can Halloumi Stroganoff be frozen?
Due to the creamy sauce, it is not a dish that I would choose to make a large batch of with the intention to freeze. However, leftovers can be frozen and will keep in the freezer for up to 3 months.
Best way to reheat leftovers
Since the sauce contains sour cream, there is a risk of it curdling or “breaking” if it gets too hot. The key to maintaining that creamy consistency is to reheat it low and slow!
A Few Questions Answered
You can use any variety that you like or can find. No rules! Some options include: cremini mushrooms, white button mushrooms, shitake mushrooms, oyster mushrooms, etc. Or use a mixture of your faves!
Here are a few tips if you are running into this issue. Start with room temperature sour cream. I like to measure it out and set it on the counter while I am prepping the ingredients. Make sure to use full fat sour cream and turn that heat down to low before adding in the sour cream.
This Halloumi Stroganoff recipe is an easy and delicious weeknight dinner idea – ready in 30 minutes! Loaded with mushrooms and pan fried halloumi cheese in a creamy, savory sauce. YUM!
- 1 tablespoon avocado oil (or olive oil)
- 8.8 ounces (250 grams) halloumi cheese, cut into strips or cubes
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1 pound mushrooms, sliced (454 grams)
- 2 cloves garlic, minced
- 1/4 cup dry sherry (or dry white wine), optional
- 2 tablespoons flour
- 1 ½ cups vegetable broth
- 1 tablespoon tamari or soy sauce
- 1 teaspoon paprika
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup sour cream, full fat
- Salt and freshly ground pepper, to taste
- Garnish: Chopped fresh parsley (or chives or dill)
- Pan Fry Halloumi: Heat the oil in a large skillet or sauté pan over medium-high heat. Pan fry the halloumi strips or cubes for a few minutes on each side until golden brown. Remove to a plate and set aside.
- Sauté Veggies: In the same pan, melt the butter and sauté the onion until softened. Add in the sliced mushrooms and cook until the mushrooms have released all their liquid and started to brown. Add garlic and sauté for 1 more minute. Season with a little salt and pepper.
- Deglaze Pan: Add the dry sherry or white wine to deglaze the pan and cook down for a few minutes, stirring with a wooden spoon to pick up the bits on the bottom of the pan. (Note: This step adds great flavor but is optional. Simply proceed to the next step if you prefer.)
- Make Sauce: Sprinkle over the flour and cook while stirring for 1 minute. Slowly add the vegetable broth while stirring to incorporate. Add in the tamari (or soy sauce), paprika and nutmeg. Simmer for a few minutes until it begins to thicken. Reduce the heat to low and stir through the sour cream.
- Serve: Add back the halloumi and toss to combine and reheat. Season to taste with salt and pepper and garnish with some chopped parsley. Delicious served over rice or noodles with a simple salad on the side!
- What type of mushrooms to use? You can use whatever mushrooms you like or a mixture of your faves. Some options include: cremini mushrooms, white button mushrooms, shitake mushrooms, oyster mushrooms, etc.
- Nutmeg: I love the flavor that freshly grated nutmeg adds to this dish. I like to use a handheld fine grater to grate in some whole nutmeg. However, you could also use a pinch of ground nutmeg instead.
- A few tips for a smooth sauce: To prevent the risk of the sauce curdling, I like to use room temperature sour cream. I just measure it out and set it on the counter while I prep the other ingredients. Also make sure to use full fat sour cream and to turn the heat down to low before stirring it through.
- Storage + Reheating: This dish tastes best when served immediately. However, leftovers can be stored for 3-5 days in the fridge or up to 3 months in the freezer. Make sure to reheat slowly over low heat. Since the sauce contains sour cream, it can curdle or break if it gets too hot.
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