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
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
- 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
- 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 mins2 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 cooked1 tbsp Vegan butter, 200 g Mushrooms sliced
- 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 consistency150 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