vegan beef stroganoff recipe

Plant-based stroganoff recipe with vegan beef strips

A creamy comforting dish using paprika and mustard. Veganised with vegan beef strips.

Contents

Dreaming of creamy 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 though that I’d give a vegan steak alternative a go.

Vegan beef by Meatless Farm

These vegan steaks are perfect for slicing up into strips and cooking up in this plant-based stroganoff.

Cooking Meatless Farm's vegan beef

So, I cut these steaks up into little vegan beef strips and put them to the test, and oh wow 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.

What do you serve vegan stroganoff with?

I prefer eating this with white rice, but it can also be eaten with pasta, gnocchi, or other grains! You can also replace the vegan 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 recipe

Vegan 'Beef' Stroganoff Recipe

lucy johnson founder of edible ethics vegan recipe hubLucy Johnson
A take on this classic comforting dish using cashews and vegan beef
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Russian
Servings 2 People

Equipment

Ingredients

  • 1 tbsp Rapeseed oil
  • 1 tbsp Vegan butter - I like Naturli
  • 1 Onion - or a couple of small shallots sliced
  • 2 Garlic cloves sliced finely
  • 210 g Vegan steaks - cut into strips
  • 200 g Mushrooms sliced
  • 150 g Cashew base
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Smoked paprika
  • 1/2 tbsp Lemon juice
  • 200 ml Vegetable stock - I use Bouillon when I'm feeling lazy, but there's nothing quite like a homemade stock
  • Bunch of fresh parsley roughly chopped

Instructions
 

  • 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)
    1 Onion, 1 tbsp Rapeseed oil
  • Add garlic and fry for a further 5 mins
    2 Garlic cloves sliced finely
  • Melt vegan butter in to the pan with the onion and garlic, then add the mushrooms and fry for 5 mins or until cooked
    1 tbsp Vegan butter, 200 g Mushrooms sliced
  • Stir in the mustard and paprika, followed by the vegan beef strips and fry for an extra minute
    1/2 tsp Dijon mustard, 1/2 tsp Smoked paprika, 210 g Vegan steaks
  • Mix in the cashew base and then add the stock and lemon juice, leaving it to simmer until it has reached your desired consistency
    150 g Cashew base, 1/2 tbsp Lemon juice, 200 ml Vegetable stock
  • 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 😉
    Bunch of fresh parsley roughly chopped

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