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Vegan Beef Stroganoff

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This Vegan Beef Stroganoff is just as beefy, creamy and delicious as the original! A plant-based spin on the classic dish!

Growing up my dad made Beef Stroganoff quite a bit. It was one of my first favorite dishes that you might consider “grown up” and I’m happy to say that this version hits all the notes that I remember!

It’s beefy, creamy and goes perfect with some pasta or mashed potatoes! It’s truly one of the best classic comfort food dishes that I know of, and I’m shocked it’s taken me this long to make it VEGAN!

Why you’ll dig vegan beef STroganoff

If like me, you grew up eating this, and you’re vegan, then you’ll undoubtedly feel a lot like I do about this dish. It’s super delicious and nostalgic and I honestly can’t wait to make some more!

If you’ve never had this dish, but you love all things beefy, tangy and creamy then you’ll also love this meal for sure! I’ve been living off the leftovers for a couple days and I already want to make more for next week!

Ingredients for vegan beef stroganoff

The “beef”

I’m using SOY CURLS for this, which won’t be a surprise if you know me. Soy Curls are dehydrated soy chunks that you can flavor anyway you like. They are pretty affordable too. You can order them from Butler Foods (not sponsored!) or on Amazon.

Any large TVP style chunks will work too, since I know that kind of product is available in other parts of the world.

Instead of Soy Curls, you could make some Tofu “Steak” like I did in my Tofu Cheesesteak Recipe as well. Or you can use some jackfruit too, maybe some store-bought vegan beef if you have some accessible. Honestly, any of your favorite vegan beef replacements should be fine! You can also simply use more mushrooms, whatever works!

We’ll also be using a few of my favorite ingredients for vegan beef.

the veggies and aromatics

Beef Stroganoff typically uses onions, mushrooms and garlic too. They all work wonderfully together in this dish so don’t skip ’em! Feel free to add some chopped fresh parsley or chives at the end of cooking too.

the sauce

The sauce or gravy is a rich, thick and slightly tangy affair. This is thanks to the dijon mustard and vegan sour cream that we’ll be using. You can also use some unsweetened vegan yogurt instead of sour cream. The tangier and sour the better.

Or you can make some cashew cream and add some lemon juice or lactic acid. I have a recipe for some on my Swedish Meatballs recipe if you wanna try that out.

how to make vegan beef stroganoff

First we need to rehydrate the soy curls, then reduce them down in a beefy marinade.

Remove those from the pan and reserve. Then add some vegan butter and cook down the onions / shallots.

Add in the mushrooms and cook those down, and then toss in the garlic.

Then we’ll add some flour and then some vegan beef or veggie broth.

Add in the dijon mustard and vegan sour cream, and then the reserved soy curls.

It’s great on some Mashed Potatoes or rice! The only vegan egg noodles I’ve been able to find are the Walmart brand ones. But you can also use pasta too. Fettuccine, Mafaldine, Pappardelle and similar type of pasta should work well!


You can store any leftovers in the fridge for 3-5 days. I’ve just been reheating it in the microwave and it comes out fantastic!


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Yield: 4 - 6 Servings

Vegan Beef Stroganoff

Vegan Beef Stroganoff



  • 1 (8 oz.) Bag of Dried Soy Curls*
  • 2 cups vegan beef or veggie broth
  • 1 Tbsp vegan worcestershire sauce
  • 2 Tbsp mushroom seasoning
  • 2 Tbsp browning sauce (like Gravy Master or Kitchen Bouquet)
  • 2 Tbsp steak sauce
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Sauce / Gravy

  • 4 Tbsp vegan butter (divided)
  • 1 cup diced onion or shallots
  • 8 oz. (225g) sliced mushrooms
  • 4 cloves garlic (minced)
  • 1/4 cup flour
  • 2 - 3 cups vegan beef or veggie broth
  • 1/2 cup vegan sour cream
  • 2 - 3 tsp dijon mustard
  • 1 Tbsp vegan worcestershire sauce
  • 2 tsp nutritional yeast
  • Salt and pepper to taste



  1. Cover the soy curls in water and rehydrate them for 10 - 15 minutes. Then drain them and squeeze out as much water as possible.
  2. In a skillet over medium heat, add the soy curls and cook them for about 5 minutes to dry them out a bit more.
  3. Add in the vegan beef or veggie broth, and the rest of the seasonings.
  4. Cook the soy curls until most of the liquid has reduced down and they are a nice dark brown color. You can add more browning sauce if you like.
  5. Set aside and reserve.

Sauce / Gravy

  1. Melt 2 Tbsp of the vegan butter and then add in the diced onions / shallots. Cook for 4 - 5 minutes or until slightly translucent and softened.
  2. Add in the mushrooms and cook down for about 6 - 8 minutes or until they've browned. Add in the garlic and cook for one minute.
  3. Add the flour and toss to coat the flour on the mushrooms and onions. Cook for 1 minute and add in the vegan beef or veggie broth and stir.
  4. Add in the dijon mustard, vegan worcestershire, nutritional yeast, and sour cream and stir to combine. Taste for seasoning and simmer until the sauce is thickened to your liking. Add in more veggie broth if it's too thick.
  5. Toss the resreved soy curls back into the gravy and stir to combine. I've noticed that the soy curls will absorb the gravy so don't cook them in the gravy for too long. Add in more veggie broth if needed and serve immediately over mashed potatoes or pasta.


*or use 1 1/2 pounds of your favorite vegan beef substitute. 2 - 3 cans of jackfruit will work. Just half the vegan beef broth that you reduce them down in if they are brined, otherwise it may be too salty.

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  1. I made with sautéed Tempeh and it was delish!!! Great Flavor Profile!
    Always coming through with the vegan Comfort 🤗🥰!

      1. Just FYI… I just found a dairy free egg noodles at Target. It’s called Good and Gather Extra Wide Yolk-Free Ribbons.

    1. I’ve never heard of mushroom seasoning. I looked for it at Walmart but no go. I did find the egg free noodles. Going to try tonight 😁

      1. Hi, I linked to it in the blog post, I should start mentioning that you can sub that stuff for miso paste in the future, hope it turned out good!

  2. Would love to know what brand of vegan sour cream you like to use. I’ve been having a hard time finding a really good (and healthy) brand. I like Tofutti but the ingredients seem really unhealthy.
    BTW, I made your sliced tofu roast beef and it knocked my socks off! Can’t wait to try this recipe!!

  3. I’ve been vegan for almost two years, and when I tell you this is the best vegan recipe I’ve come across, it is no joke. My very much non-vegan family loves it too. I always have Butler soy curls in stock in my freezer, and they really make the recipe outstanding.

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