The best vegan stroganoff (under 30 minutes)

I spend an obscene amount of time creating vegan cream-based recipes. Why, you ask? Mostly, because I love them. But also because I’ve eaten so many creamy vegan meals that are either watery and thin, or that taste too much like the plant-based ingredient they are made of.

With this vegan stroganoff recipe, I want to show you that we can make plant-based dishes that are creamy and decadent. Just like in this creamy vegan mushroom pasta dish I created a while back.

Lucy

Vegan stroganoff recipe

Indulge in the comforting flavours of the classic stroganoff with a vegan twist! Made using mushrooms and vegan beef strips, you'll love this dish.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings: 2 People

Course: Main Course

Cuisine: Russian

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 beef strips cut into strips
• 200 g Chestnut mushrooms sliced
• 150 g Vegan cream You could also use my cashew sauce 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

Equipment

• Casserole pot

Method

 

1. 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
2. Melt vegan butter in to the pan with the onion, then add the mushrooms and garlic. Fry for 5 mins or until cooked
   1 tbsp Vegan butter, 200 g Chestnut mushrooms
3. 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 beef strips
4. Mix in the vegan cream and then add the stock and lemon juice, leaving it to simmer until it has reached your desired consistency
   150 g Vegan cream, 1/2 tbsp Lemon juice, 200 ml Vegetable stock
5. 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