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Easy Vegan “Beef” Stroganoff

We know what you are thinking…”I could go vegan but I just can’t give up my stroganoff.” Well let us allay your fears with a creamy and satisfying plant-based version of the popular dish stroganoff with its Russian origins.

If you need a good, easy vegan replacement for your mom’s tasty stroganoff, this is it! This quick and delicious plant-based dish will have your carnivore friends coming back for seconds.

Seitan is a high protein, wheat-gluten based alternative to meat. For a gluten-free version, omit the seitan or replace with cubed extra firm tofu or tempeh. Give it a try with any of the serving suggestions below and you will be the talk of the town from Kiev to Budapest.

 

 


Easy Vegan "Beef" Stroganoff
 
Prep time
Cook time
Total time
 
We know what you are thinking…”I could go vegan but I just can’t give up my stroganoff.” Well let us allay your fears with a creamy and satisfying plant-based version of this popular dish with Russian origins. Seitan is a high protein, wheat-gluten based alternative to meat. For a gluten-free version, omit the seitan or replace with cubed extra firm tofu or tempeh. Give it a try with any of the serving suggestions below and you will be the talk of the town from Kiev to Budapest.
Author:
Recipe type: Entree
Serves: Serves 4
Ingredients
  • 1 tablespoon olive oil
  • ½ cup thinly sliced yellow onion
  • 4 cloves garlic, pressed or minced, optional
  • 8 ounces cubed packaged seitan
  • 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed
  • ½ teaspoon ground nutmeg, optional
  • ½ cup vegan mayonnaise such as vegenaise
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 2 teaspoons wheat-free tamari
  • Pinch crushed red pepper flakes, optional
  • 2 tablespoons finely chopped flat-leaf parsley
  • Sea salt and ground black pepper to taste
  • 2 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • Parsley sprigs for garnish
Instructions
  1. Place a saute pan over medium high heat. Add the oil. Add the onion, and cook for 2 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the garlic, if using, and cook for 1 minutes, stirring constantly.
  2. Add the mushrooms, and nutmeg, if using, and cook for 5 minutes, stirring frequently. Add the seitan and cook for 7 minutes, stirring frequently, and adding small amounts of water if necessary to prevent sticking.
  3. Reduce the heat to low. Add the vegenaise, lemon juice, tamari, and crushed red pepper flakes if using, and mix well. Cook for 5 minutes, stirring occasionally. Add the parsley, season with salt and pepper to taste, and mix well.
  4. Top with nutritional yeast and smoked paprika. Garnish with parsley sprigs before serving.
Notes
Serving Suggestions
1. Over noodles: Cook 12 ounces of vegan pasta according to package instructions, try with ribbon noodles or bowtie noodles. Top with stroganoff and serve warm.
2. In stuffed mushrooms. Preheat the oven to 400°F. De-gill 4 large portobello mushrooms. Transfer to a baking sheet gill side up. Lightly oil with olive oil. Sprinkle with salt and pepper, and a splash of lemon juice if desired. Cook until just tender, approximately 15 minutes, depending on the size of the mushrooms. Fill with stroganoff and serve warm.
3. In phyllo cups: Precook phyllo cups according to package instructions. To make your own cups, preheat the oven to 350°F. Cut 3 phyllo sheets into roughly 3 inch by 3 inch squares. Baste each square with melted vegan butter, olive oil, or melted coconut oil, and place 3 or 4 squares inside a muffin tin. Cook until just golden brown, approximately 15 minutes. Fill with stroganoff and serve warm.

 

 

 

 

 

 

Sponsored and paid for by Natural Grocers.

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