Vegan Faux Beef Stroganoff Recipes

VEGAN MUSHROOM STROGANOFF

Steps:

• In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).
• Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)
• Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
• In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
• Add in the pasta, toss well to combine and cook until heated throughout as needed.
• Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!

VEGAN BEEF STROGANOFF

Steps:

• Cook the noodles according to package directions.
• Pour the half of the vegetable oil in a skillet over medium-high heat. Add the vegan beefless tips in a single layer and cook until browned on one side. Flip pieces and cook on the other side. Place the cooked pieces on a paper towel. Set aside.
• Add the remaining half of the the vegetable oil to the skillet and add the minced onions and cook for about 1 minute before adding the garlic and cooking until fragrant, about 30 seconds.
• Sprinkle the cooked onions and garlic with the flour and stir it to coat the onions/garlic mixture. It's supposed to be dry and crumbly at this point.
• In a separate bowl add the no beef bouillon, the white wine, vegan Worcestershire sauce. Add 1 cup of water and stir to combine.
• Add half of the broth to the onion mixture. Use a spatula to stir and scrape the bits on the skillet. Add the remaining half of the broth and stir to combine. Cook the sauce over medium heat another 5 minutes or so until it thickens.
• Stir in the vegan sour cream or vegan plain yogurt and cook for another minute or so to allow the sauce to thicken further. Add the vegan beefless tips back into the skillet. Stir to combine.
• Serve over egg-free noodles. Garnish with parsley or cilantro leaves.

VEGAN BEEF STROGANOFF

Steps:

• Cook eggless noodles or pasta according to package directions.
• Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
• Add 2 cups of vegan "beef" crumbles (you can add them frozen) or homemade vegan ground beef and the cup of vegetable broth, then bring it to a slow boil.
• Stir in 1 1/2 cups of vegan sour cream.
• Mix in the cooked noodles, sprinkle with fresh parsley and then serve hot.

VEGAN FAUX BEEF STROGANOFF

Steps:

• 1. Place 1 TB. of vegan butter and the olive oil in a large skillet over medium heat. When it melts and froths, add the onions (and some salt) and saute for 5-8 minutes until soft and translucent.
• 2. Add all the mushrooms, another dash of salt, and saute for another 5-6 minutes until mushrooms begin to give up some liquid. Add the garlic and cook for 2 more minutes.
• 3. Prepare the vegan beef according to package directions (I sauteed the Gardein Beefless Tips in 2 TB. of canola oil until heated through and browned). Once cooked, chop them into smaller pieces, if desired, and set aside.
• 4. Prepare vegetable stock according to package in the same pan you cooked the vegan beef in. (I brought 4 C. of water to a boil in a medium sauce pan, added 4 tsp. of stock base, and reduced it to a simmer over medium low heat for 2-3 minutes). Leave pan on warm.
• 5. Add 1/4 C. of all purpose flour to the onions, mushrooms, and garlic. Continue cooking over medium heat for 3-4 minutes, stirring regularly, to distribute the flour.
• 6. Add vegetable stock to the onions, mushrooms, and garlic mixture. Bring it up to a boil, then reduce to a simmer over medium heat for 10 minutes, stirring frequently, and scraping the bottom of the pan so no flour sticks.
• 7. Bring a large pan of water to a brisk boil, add salt, and cook fettuccine noodles until they are al dente, approximately 10-12 minutes. Once cooked, drain well, and toss with the remaining tablespoon of butter to prevent them from sticking. Set aside.
• 8. Add the paprika, brown mustard, Worcestershire sauce, vegan sour cream, salt and pepper to the onion and mushrooms. Stir until well incorporated. Heat for 2-3 more minutes.
• 9. Add the vegan beef to the sauce. Stir to combine.
• 10. Add the fettuccine noodles to the sauce and remove the pan from the heat. Mix thoroughly. Use a ladle or two large spoons to distribute into 8 bowls or plates. Enjoy!