Do you do vegan food? Add this creamy Stroganoff to your dinner course
If you think that switching to a plant-based diet means missing out on your favorite creamy and indulgent recipes, you couldn’t be more wrong. Thanks to the growing popularity of vegan and dairy-free eating, there is a wide range of creamy, comforting vegan recipes to choose from. This mushroom and “beef” stroganoff is one example.
This vegetarian stroganoff recipe is a meat-free version of the classic Russian dish. Instead of beef, it has mushrooms and vegetarian “beef” slices as the main ingredients. The ingredients are cooked with onions and garlic before being combined with the cream sauce.
Traditional mushroom stroganoff recipes use dairy, but the following — which comes from vegan recipe developer Lucy Johnson (of Edible Ethics) — uses vegan butter and cream. Then mix these ingredients with mustard, paprika, lemon juice and vegetable broth. Stroganoff is traditionally served over a bed of rice, pasta, or a grain such as quinoa.
We’re now at the start of Veganuary 2024, and more people are expected to eat vegan for January this year than ever before. Stroganoff is a great recipe if you want to cook something simple and similar in taste to dishes you’ve had before. It’s easy to make, and a perfect choice for anyone new to vegetarian cooking.
Here’s how to make it.
Vegetarian Beef and Mushroom Stroganoff Recipe
- 1 Tablespoon Rapeseed oil
- 1 Tablespoon margarine
- 1 Onion Or two small leeks, cut into slices
- 2 Cloves of garlic cut into thin slices
- 210 g Vegetarian beef slices Cut into slices
- 200 g Chestnut mushrooms sliced
- 150 g Vegan cream cheese
- 1/2 small spoon Dijon mustard
- 1/2 small spoon Smoked red pepper
- 1/2 Tablespoon Lemon juice
- 200 Ml vegetables
- A bunch of fresh parsley, roughly chopped
Fry the onion slices in the oil until tender – any caramelization in the pan is good for adding extra flavor to this dish and will be deglazed with the stock later (should take about 10 minutes)
Melt the vegetable butter in the pan with the onions, then add the mushrooms and garlic. Fry for 5 minutes or until cooked
Add the mustard and paprika, then add the vegetarian beef slices and fry for an additional minute
Add the vegan cream, then add the stock and lemon juice and simmer until it reaches the desired consistency
Serve immediately with rice, pasta or gnocchi and garnish with fresh parsley. No need to check the temperature of your beef steak – it’s vegetarian after all
This recipe is republished with permission from Lucy Johnson, the plant-based recipe developer behind Edible Ethics. You can find the original recipe here.