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.
The best bit, it is a really adaptable recipe which means you can either make the dish in under 30 minutes by using a good quality shop-bought vegan cream, or you can enjoy cooking everything from scratch by following one of my own creamy sauce base recipes.
On top of this, I have chosen to include some fake meat in the recipe to create a more realistic stroganoff. So all of you who are on the fence about mushrooms can take a big breath and get back to cooking this recipe. However, for all you mushroom lovers out there you can quite easily sub it for a mixture of meaty mushrooms instead.
Ready to eat the most comforting creamy vegan dish? Let’s tuck into this vegan stroganoff recipe.
What is stroganoff?
Stroganoff is a classic dish originating from Russia. It typically consists of sautéed pieces of beef cooked in a rich and creamy sauce, often flavoured with onions, mushrooms, and sour cream. The dish is known for its hearty and comforting flavours, and it is traditionally served over rice.
Vegan stroganoff ingredients
The ingredients list for this vegan stroganoff recipe is incredibly simple. If you have quite a varied vegan-friendly pantry and stocked-up fridge then you may well find you have all of these ingredients to hand. But if you don’t, then you can easily source these in most supermarkets. I have also provided some alternative suggestions just in case you fancy mixing up the recipe to suit you.
- Vegan cream: A traditional stroganoff is made with soured cream, but you can substitute this really easily with a pre-made vegan cream. There are plenty of these in the supermarket. If you prefer something more nutritious and homemade then you can use my silken tofu sauce base or my cashew sauce base instead, like-for-like.
- Mushrooms: I like to use chestnut mushrooms to bring an earthy flavour to this dish, but you could use a mix of other mushrooms to create this. Some other mushrooms that I would recommend trying out are shiitake, portobello, and oyster. However, if you do change which type of mushroom you are using then you may need to alter the cooking time somewhat.
- Vegan ‘beef’: Picking a good vegan meat substitute is really important since this is traditionally a very meaty dish. I personally like to use these No-Beef Pieces by DOPSU, but you could also opt for seitan or soya pieces. For anyone who dislikes fake meat, you could increase the mushrooms in this recipe to replace it.
- Paprika: One of the most traditional spices used in stroganoff is paprika. It adds a really subtle spiced flavour to the dish and also adds a deeper colour to the creamy dish. If you don’t have any paprika to hand then you could try using some alternative spices like cayenne.
How do you make vegan stroganoff?
Making vegan stroganoff is surprisingly easy. Simply follow these steps and you’ll be eating this heavenly comfort food in no time at all!
1. Fry off ingredients
You’ll start by caramelising onion in a pan with oil before adding garlic, mushrooms and butter to the pan. Once these are cooked you’ll add the flavouring and the vegan beef strips (if you are using them).
2. Stir in vegan cream
Now you can stir in your vegan cream of choice alongside some vegetable stock and lemon juice. You will cook this off until the sauce reaches your desired consistency. I like mine to be thick enough to coat the mushrooms and vegan beef strips, but still loose enough that it coats the rice I serve it with.
3. Serve with grains
You can serve the dish straight away with your grain of choice. The traditional recipes are usually served with rice, which is how I also like to eat this dish.
You eat this dish on its own but I would recommend serving it with some grains to create a complete meal, especially if you are eating this for dinner.
- Sides: I prefer eating this with white rice, but it can also be eaten with pasta, gnocchi, or other grains like quinoa, buckwheat, or bulgur wheat.
- Toppings: I like to sprinkle some fresh herbs on top of this dish. My personal preference is chopped parsley, but you could also use dill.
Follow these tips and you’ll be making delicious vegan stroganoff in no time:
- Sauté the Mushrooms: To enhance the flavour and texture of the mushrooms, sauté them in plenty of vegan butter or oil. This step helps to bring out their natural umami taste and creates a rich, savoury base for your stroganoff.
- Don’t Overcook the Vegan Cream: When adding the vegan cream to your stroganoff, be careful not to overcook it. Overcooking can cause some cream to separate or become grainy, affecting the overall texture of the dish. Add the cream toward the end of the cooking process and heat it gently just until warmed through.
- Adjust the Consistency: Depending on your preference, you can adjust the consistency of your stroganoff sauce. If you prefer a thicker sauce, let it simmer for a bit longer to allow it to reduce. Conversely, if you like a thinner sauce, you can add a small amount of vegetable stock or non-dairy milk to achieve the desired consistency.
- Season Generously: Don’t forget to season your stroganoff generously with salt and black pepper. This will help to enhance the flavours and ensure a well-balanced dish. Taste as you go and adjust the seasoning accordingly.
- Add Fresh Herbs at the End: To elevate the flavours of your vegan stroganoff, consider adding fresh herbs such as parsley, dill, or thyme at the end of cooking. The herbs will impart a fresh, aromatic touch to the dish and add a burst of vibrant flavour.
- Serve with Carefully Selected Sides: Choose the right accompaniments to complement your vegan stroganoff. Traditional options include serving it over rice or potatoes. You can also pair it with a side of steamed vegetables or a fresh green salad for a complete and balanced meal.
- Store and Reheat Properly: If you have leftovers, store them in an airtight container in the refrigerator. When reheating, do so gently over low heat to prevent the sauce from breaking or becoming too thick. Add a splash of vegetable broth or non-dairy milk if needed to bring the sauce back to the desired consistency.
Vegan 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 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
- 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
- Melt vegan butter in to the pan with the onion, then add the mushrooms and garlic. Fry for 5 mins or until cooked1 tbsp Vegan butter, 200 g Chestnut mushrooms
- 1/2 tsp Dijon mustard, 1/2 tsp Smoked paprika, 210 g Vegan beef strips
- Mix in the vegan cream and then add the stock and lemon juice, leaving it to simmer until it has reached your desired consistency150 g Vegan cream, 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