‘Beef’ Stroganoff w/ Fry’s Vegan Beef Strips

Dreaming of Stroganoff

Another firm favourite meal of mine before I went vegan was beef stroganoff.

I created this plant-powered alternative after posting my Cashew Base recipe. I went searching for an alternative to beef strips (usually I’d just rely on mushrooms) and found that Fry’s are now selling these on Ocado. YAY!

Fry’s Vegan Beef Strips

So I put the strips to the test, and oh boy they worked beautifully! Using my cashew base as a creme fraiche alternative produces a lovely creamy sauce and the addition of caramelised onions, sliced mushrooms and fresh parsley elevated the dish to the next level.

Vegan Beef Stroganoff Serving Suggestion

I prefer eating this with white rice, but it can also be eaten with pasta, gnocchi, or other grains! You can also replace the Fry’s Beef Strips with slices of a meaty mushroom (like shiitake or portobello) if you are not a fan of meat substitutes – I use it for the texture, because, well look…

Vegan Beef Stroganoff Dish

vegan beef stroganoff recipe

Vegan 'Beef' Stroganoff

Using Fry's Vegan Beef Strips
Servings 2 People


  • I like to use a heavy-bottomed pan, such as a Le Creuset dish - it helps with the caramelisation of the onions and the 'beef'


  • 1 tbsp Oil
  • 1 tbsp Vegan butter I like Naturli
  • 1 Onion or a couple of small shallots sliced
  • 2 Garlic cloves sliced finely
  • 250 g Fry's Beef Strips
  • 200 g Mushrooms sliced
  • 150 g Cashew base see previous recipe
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Smoked paprika
  • 1/2 tbsp Lemon juice
  • 200 ml Veg stock I use Bouillon when I'm feeling lazy, but there's nothing quite like a homemade stock
  • Bunch of fresh parsley roughly chopped


  • Fry off the sliced onions in the oil until softened - any caramelisation on the pan is good for extra flavour in this dish and will be de-glazed using the stock later (should take roughly 10 mins)
  • Add garlic and fry for a further 5 mins
  • Melt vegan butter in pan, then add the mushrooms and fry for 5 mins or until cooked
  • Stir in the mustard and paprika, followed by the?beef strips and fry for an extra minute
  • Mix in the cashew base and then add the stock and lemon juice, leaving it to simmer until it has reached your desired consistency
  • Serve straight away with rice, pasta, or gnocchi and garnish with fresh parsley. No need to check the temperature of the beef strips - they are vegan after all 😉