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    Home » Mains & Entrees

    Vegan Beef Stroganoff

    Published: Feb 13, 2023 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Graphic with an image of a pan of stroganoff and pasta with a wooden spatula beside with text below.
    Graphic with 2 images of a plate of vegan stroganoff with a spoon beside with text between the images.
    A pan of vegan stroganoff with pasta with text overlay.

    Creamy, comforting, and hearty, this vegan beef stroganoff will impress even non-vegans! A simple yet elegant dish bursting with flavors and incredibly satisfying to have. This vegan stroganoff is a 30-minute recipe that is easy to prepare. 

    Stirring a plate of vegan beef stroganoff with a spoon with another plate of stroganoff, salt, and chopped cilantro beside.

    If you love one-pot meals, you need to give this vegan beef stroganoff a try! It is the perfect meal to make on chilly evenings, featuring pasta, mushrooms, and juicy vegan steak slices cooked in a rich sauce. 

    If you love simple (yet delicious) dinners, I also recommend giving my vegan jajangmyeon and Indian tofu curry a try! 

    Jump to:
    • 🤔What is stroganoff 
    • 💚Why you will love this recipe 
    • 🍄What you will need 
    • 📃Ingredient notes and substitutions 
    • 🔪How to make 
    • ✔️Tips and variations 
    • 🌾Make it gluten-free 
    • 🍝How to serve 
    • ❄️Storing suggestions 
    • ❔Commonly asked questions
    • 📖 Recipe

    🤔What is stroganoff 

    Beef stroganoff is a famous Russian dish that features juicy beef slices and mushrooms cooked in a rich sour cream sauce. It is commonly served on egg noodles, pasta, rice, or mashed potatoes. 

    To make stroganoff vegan, we will use homemade seitan steak instead of beef and vegetable broth instead of beef broth. As for the sour cream, you can choose to make your tofu sour cream at home or use store-bought ones like this Kite Hill vegan sour cream. 

    💚Why you will love this recipe 

    • Hearty, filling, and incredibly delicious 
    • A fuss-free recipe that is ready in 30 minutes 
    • Healthy and is lower in fat and calories than the traditional version 
    • Dairy-free and can be made gluten-free 

    🍄What you will need 

    Ingredients needed like vegan steaks, broth, mushrooms, ginger, onion, sour cream, flour, and seasonings.

    📃Ingredient notes and substitutions 

    • Vegan beef - I am using my seitan steak recipe, but you could substitute it with store-bought seitan or veggie crumbles like this Gardein beefless ground crumbles. 
    • Vegan sour cream - I am using homemade tofu sour cream, but store-bought ones like the Kite Hill ones can be used. 
    • Broth - You can use stock powder or bouillon like this vegan beef bouillon in place, dissolve it in equal amounts (2 cups) of hot water before using. 
    • Worcestershire sauce - Take note that not all Worcestershire sauces are vegan. I highly recommend turning and reading the ingredient list before purchasing. Some good vegan Worcestershire sauces include Annie’s brand or Hadder Worcestershire sauce. 

    🔪How to make 

    Heat ½ tablespoon of oil in a cast-iron skillet or non-stick pan. Place seitan steaks into the pan and sear until both sides are lightly browned. Remove and set aside for later use. 

    Add another ½ tablespoon of oil to the pan, and add onion. Saute until translucent.

    Slices of seared vegan steaks in a cast iron skillet.
    Cooked onion in a cast iron skillet with minced garlic and flour beside.

    Add mushrooms next and cook until they are nicely browned. Then, add garlic and flour to the pan and fry for a minute. 

    Cooked mushrooms and onion in a cast iron skillet with minced garlic and flour beside.
    Adding flour and garlic to a pan of cooked mushrooms and onion with 2 empty sauce dishes beside.

    Pour broth, dijon mustard, and Worcestershire sauce into the pan, and bring the mixture to a simmer. Let it cook for 5 minutes or until the broth has thickened. 

    Then, stir in sour cream and vegan steaks. Give everything a mix. Give it a taste, seasoning it with salt or soy sauce. Serve your vegan beef stroganoff over pasta or rice. 

    Pouring broth into a pan of cooked mushrooms, onion, and garlic.
    A pan of vegan beef stroganoff with 2 empty sauce dishes beside.

    ✔️Tips and variations 

    • I highly recommend batch-making the seitan steak as they are freezable. They are great in this vegan stroganoff and perfect in salads or as a main dish, along with some fries and veggies. 
    • For a thicker sauce, dissolve one teaspoon of cornstarch into the broth before pouring it into the pan. 
    • Make it spicy - add a generous pinch of red chili flakes or a dash of hot sauce before serving. 
    • Creamier version - stir in 1-2 tablespoons of good-quality tahini. 

    🌾Make it gluten-free 

    Here are some simple swaps to make this vegan beef stroganoff gluten-free - 

    Vegan beef - Instead of seitan, swap it with gluten-free crumbles like Gardein’s beefless ground crumbles. 

    Flour - You can swap it with ½ the amount of cornstarch. Dissolve it in the broth instead of frying it with the veggies. 

    Worcestershire sauce - As this sauce usually contains gluten, omit it to make this recipe gluten-free. 

    Pasta - Opt for gluten-free pasta instead. Although stroganoff is usually served with pasta, you could also serve it over rice or mashed potatoes. 

    Pasta stirred i stroganoff in a cast iron skillet with a wooden stirrer beside topped with chopped cilantro.

    🍝How to serve 

    Serve this vegan beef stroganoff over - 

    • Pasta of any shape 
    • Rice - brown or white
    • Mashed potatoes 
    • French fries 
    • Cauliflower rice or mash 
    • Quinoa 

    As this pasta is pretty heavy, I recommend serving it with lighter sides like lettuce avocado salad, air fryer Portobello mushrooms, or some roasted veggies. 

    ❄️Storing suggestions 

    Fridge - Can be refrigerated for 3-4 days. It is recommended that you keep the pasta and sauce separated. When reheating, add a splash of water as it tends to thicken as it sits. 

    Freezer - The stroganoff sauce can be frozen for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight, and heat it on the stove, adding a few tablespoons of water if needed. Serve it over some cooked pasta, rice, or another base of choice. 

    ❔Commonly asked questions

    Can I use yogurt instead of sour cream in this stroganoff recipe?

    Greek yogurt works well as a substitute for the sour cream in stroganoff. Do purchase the plant-based version to keep this dish vegan.

    Why is my stroganoff runny?

    If your vegan beef stroganoff turns out to be runny and thin, you might have added too much broth. You can easily fix this by adding some cornstarch slurry (1 teaspoon of cornstarch + 1 tablespoon of water) and simmering until the mixture thickens.

    2 plates of stroganoff and pasta served with a spoon with chopped cilantro and salt beside.

    📖 Recipe

    A plate of vegan stroganoff with pasta with a spoon, chopped cilantro, and salt beside.

    Vegan Beef Stroganoff

    Meesha
    Creamy, comforting, and hearty, this vegan beef stroganoff will impress even non-vegans! A simple yet elegant dish bursting with flavors and incredibly satisfying to have. This vegan stroganoff is a 30-minute recipe that is easy to prepare.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Main Course
    Cuisine American, Russian
    Servings 4 servings
    Calories 472 kcal

    Ingredients
     
     

    • ½ batch vegan steak (or veggie ground)*
    • 1 medium onion diced
    • 8 oz brown button mushrooms
    • 3 cloves garlic minced
    • 2 tablespoons all purpose flour
    • 2 cups vegetable broth
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons dijon mustard
    • ½ cup vegan sour cream **
    • 4 servings pasta to serve*** (or rice)
    Prevent your screen from going dark

    Instructions
     

    • Heat up ½ tablespoon of oil in a cast-iron skillet or non-stick pan. Place seitan steaks into the pan and sear until both sides are lightly browned. (If using veggie crumbles, simply cook it according to package’s instruction) Remove and set aside for later use.
      ½ batch vegan steak
    • Add another ½ tablespoon of oil to the pan, and add onion. Saute until translucent, around 2-3 minutes.
      1 medium onion
    • Add mushrooms next and cook until they are nicely browned around 3-4 minutes.
      8 oz brown button mushrooms
    • Then, add garlic and flour to the pan and fry for a minute.
      3 cloves garlic, 2 tablespoons all purpose flour
    • Pour broth, dijon mustard, and worcestershire sauce to the pan, and bring the mixture to a simmer. Let it cook for 5 minutes or until the broth has thickened.
      2 cups vegetable broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dijon mustard
    • Then, stir in sour cream and vegan steak. Give everything a mix. Give it a taste, seasoning it with salt or soy sauce. Serve your vegan beef stroganoff over pasta or rice.
      ½ cup vegan sour cream, 4 servings pasta

    Notes

    *Vegan beef - I am using my seitan steak recipe, but you could substitute it with store-bought seitan or veggie crumbles like this Gardein beefless ground crumbles. 
    **Vegan sour cream - I am using homemade tofu sour cream, but store-bought ones like the Kite Hill ones can be used.
    ***Vegan stroganoff can be served over pasta, rice, mashed potatoes, or fries. 
     
    Helpful tips
    • For a thicker sauce, dissolve one teaspoon of cornstarch into the broth before pouring it into the pan. 
    • Make it spicy - add a generous pinch of red chili flakes or a dash of hot sauce before serving. 
    • Creamier version - stir in 1-2 tablespoons of good-quality tahini.
     
    Storing -This dish can be refrigerated for 3-4 days. It is recommended that you keep the pasta and sauce separated. When reheating, add a splash of water as it tends to thicken as it sits. 
    The stroganoff sauce can be frozen for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight, and heat it on the stove, adding a few tablespoons of water if needed. Serve it over some cooked pasta, rice, or another base of choice.

    Nutrition

    Calories: 472kcalCarbohydrates: 71gProtein: 33gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 0.2gSodium: 702mgPotassium: 396mgFiber: 3gSugar: 7gVitamin A: 256IUVitamin C: 4mgCalcium: 31mgIron: 2mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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