Description

This vegan beef stroganoff is a creamy, hearty, and flavorful plant-based twist on the classic dish. Made with mushrooms, seitan, or lentils, a rich umami-packed sauce, and a dairy-free sour cream alternative, this comforting meal is perfect for any occasion. Serve it over pasta, mashed potatoes, or rice for a satisfying dinner.

Ingredients

Scale

For the Vegan Beef Substitute:

2 cups mushrooms (cremini, portobello, or shiitake), sliced
1 cup seitan or lentils (optional, for extra texture and protein)
1 tablespoon soy sauce or tamari
1 teaspoon smoked paprika

For the Stroganoff Sauce:

1 medium onion, diced
3 cloves garlic, minced
1 ½ cups vegetable broth or mushroom broth
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 teaspoon miso paste (optional, for extra umami)
1 teaspoon nutritional yeast
1 cup vegan sour cream or cashew cream
1 tablespoon cornstarch (optional, for thickening)
Salt and black pepper to taste

For Serving:

12 oz egg-free pasta, mashed potatoes, or rice
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Vegan Beef Substitute

Heat a large skillet over medium heat. Add mushrooms (or seitan/lentils if using).
Stir in soy sauce and smoked paprika, sautéing for 5-7 minutes until the mushrooms release moisture and become golden brown. Remove from the pan and set aside.

Step 2: Make the Stroganoff Sauce

In the same pan, sauté onions and garlic for 2-3 minutes until softened.
Stir in Dijon mustard, tomato paste, and miso paste, cooking for 1 minute.
Pour in the vegetable broth and simmer for 10 minutes to allow the flavors to develop.
If the sauce needs thickening, mix cornstarch with 2 tablespoons of water and stir it into the pan.

Step 3: Add the Creamy Element

Reduce heat to low and stir in vegan sour cream or cashew cream.
Return the cooked mushrooms (or seitan/lentils) to the pan and let everything simmer for 2 more minutes.
Season with salt and black pepper to taste.

Step 4: Serve & Garnish

Serve over cooked pasta, mashed potatoes, or rice.
Garnish with fresh parsley and enjoy!

Notes

For extra umami, add a splash of balsamic vinegar or coconut aminos.
For a gluten-free version, use lentils instead of seitan and serve over rice or gluten-free pasta.
For a richer sauce, increase the amount of vegan sour cream or add a bit of coconut milk.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Russian (Plant-Based Version)

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 5g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 15g
Cholesterol: 0mg