Vegan Beef Stroganoff

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! 

🤔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 

📃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.

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

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. 

✔️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. 

🍝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